BBQ Grilled Chicken Anguillan-Style
A recipe straight from Anguilla, this grilled (or BBQ’d) chicken is sweetly flavoured with a homemade Anguillan-style BBQ sauce. Great either as a main with rice or couscous, or served as a starter.
It’s Anguilla week!
I’m so happy to finally be cooking recipes from the Caribbean as it’s always been a place I’ve wanted to visit (I’ve been to Bermuda but that’s technically not apart of the Caribbean). The food always looks so delicious and just makes me want to go on holiday, PRONTO!
I had a bit of trouble finding recipes specifically from Anguilla but I did stumble across the Carimar Beach Club website, which is apparently a well-known restaurant on the island. There’s a selection of recipes on there that have been created by local chefs, and so I thought it might be a good idea to base my recipes on them, as I wasn’t having much luck anywhere else on the web! Other than that, I could only find standard Caribbean recipes, not those specific to Anguilla. And so, the BBQ Grilled Chicken recipe was chosen!
If you’re a regular, skip the next bit! If you’re new and are wondering what the hell i’m on about; basically I’m cooking a dish from every country in the world, just to mix things up a bit, and…
Why, you might ask?
I truly feel that each and every country has a culinary delight hiding within it. I don’t have the time and money to travel to every country right now, and even if I did, I’m really impatient!
Each food post will be accompanied with either a travel post, written by me or an experienced traveller. Do let me know if you’re a traveller and want to be involved! If the country of choice is best not travelled to then i’ll accompany it with something a bit different.
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I did change the recipe ever so slightly and can’t really take credit for the whole thing! Also, the bbq sauce is very different to what I thought it would be like. The texture is very soup-like (don’t let that put you off though!). I haven’t actually made homemade bbq sauce before so maybe that’s what it’s always like? I’m not going to argue with the chefs of Anguilla though as it was pretty tasty nonetheless!
See what I mean about the sauce texture?
The original recipe uses a scotch bonnet chilli or habanero sauce, whereas I chose to use buffalo sauce instead. I also added honey to give it that extra sweetness. The recipe is actually meant to be cooked on the BBQ, so if you have one and it’s sunny enough to use it, go for it! I can’t wait for the summertime as I’d love to try it out myself. Silly English weather!
Things to consider before cooking –
- A blender or food processor will be needed to blend-up the sauce ingredients
- The recipe requires a lot of attention, meaning you’ll have to be brushing the chicken every so often. It’s not the sort of recipe you can leave to sit down and put your feet up!
- My Roasted Peri-Peri Sweet Potato Wedges would pair perfectly!
BBQ Grilled Chicken Anguilla-Style
Straight from the island of Anguilla, the chicken is coated with a sweet bbq sauce and grilled. Also good on the BBQ.
What you will need
- 3 chicken thighs
- 1 garlic clove, crushed
- 1 onion, chopped
- Half a red and green pepper, sliced
- 3 tomatoes, chopped
- 1 tbsp honey + extra for drizzling
- 2 tbsp mango chutney
- 1 tbsp dry roasted peanuts
- 1 tsp thyme
- 1 tbsp buffalo sauce
- 1In a small pan, put the crushed garlic clove, chopped onion, chopped half red and green pepper, chopped tomatoes and honey and leave to cook for 10 minutes.
- 2After 10 minutes, add the mango chutney, dry roasted peanuts, thyme and buffalo sauce. Cook for 5 minutes. Pour into a blender with 1 tbsp water and blend until smooth.
- 3Begin to grill your chicken pieces on a medium heat (I used mark 3 on my oven). Once almost brown, brush all over with some of the sauce and grill until juices run clear and meat is not longer pink. During cooking, keep brushing with the sauce every so often/turning the meat. At the last minute, drizzle the honey all over and cook for 1 minute more.
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