Satay Chicken Drumsticks
Ingredients
Marinade
- 6 chicken drumsticks
- 1 tsp grated ginger
- 2 red chillies, seeded and finely chopped (or 1/2 tsp chilli paste)
- 2 cloves garlic, crushed
- 2 tsp ground coriander
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
Satay Sauce
- 1 onion, grated
- 2 cloves garlic, grated
- 1 tbsp cooking oil
- 2 tbsp chilli sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 125g crunchy peanut butter paste
- 2 tbsp lime juice
Method
Mix all the ingredients for the marinade together in a large glass bowl. Add the chicken and toss well to coat. Cover the bowl with plastic wrap and place into the fridge or cooler box for two hours while it marinates.
While the chicken is marinating, prepare the satay sauce. First, heat the cooking oil in a saucepan over a low heat and gently saute' the onion and garlic. When the onion is soft, add the rest of the ingredients to the saucepan and mix thoroughly. Continue to cook the sauce until it thickens/reduces to a sauce-like consistency, then set aside.
If you prefer, the satay sauce can be prepared (and cooked) beforehand and will keep for a few days in the fridge. If the sauce thickens too much on standing, you can adjust the consistency with a little extra lime juice or water.
At the end of the marinating time, remove the marinated chicken from the bowl. Barbecue the chicken on a light oiled barbecue plate, grill plate, hot plate or frypan. Turn the chicken pieces frequently.
Keep cooking until the chicken is cooked through on the inside, and nicely browned on the outside. This will take up to 20 minutes depending on the size of the chicken pieces and the amount of heat from the barbecue.
Generously brush the cooked chicken with the satay sauce and then serve. A bowl with extra satay sauce on the side is an excellent idea.
Twice-Cooked Tomato-Kissed Chicken Wings
Chicken wings are a great snack; easy to manage as a hand-held snack but still substantial enough for the appetite satisfaction. These wings are twice-cooked - firstly simmered in the tomato mixture and then grilled on the barbecue or baked in the oven.
INGREDIENTS
- 12 chicken wings
- 1 cup white wine vinegar
- 1/2 cup tomato paste
- A good dash of tomato sauce
- 1 tbsp firmly packed brown sugar
- 1 tbsp vegetable oil
- A good dash of Worcestershire sauce
- A good pinch of chilli flakes
- Punch of salt
Method
Place the chicken wings in an appropriately sized saucepan. Add the marinade ingredients to the pan and mix well.
Bring the mixture in the pan to the boil over a medium high heat. Then reduce the heat to a simmer and allow to cook for a further 15 minutes or until the wings are tender.
Allow the wings to either stay in the saucepan overnight, or for at least a few hours, in the fridge.
Depending on your chosen cooking appliance, either heat your barbecue to a medium-high heat or pre-heat your RV's oven to 180.C.
Remove the wings from the tomato marinade liquid. Place the wings on the barbecue grill or on to a baking tray; then either grill or bake your wings until they are nicely browned.
During the cooking, baste the wings from time to time with the remaining tomato liquid from the saucepan.
This recipe originally appeared in Caravan World magazine.For more of Lynn’s easy camping recipes, get a copy or visit www.caravanworld.com.au
