Grilled Chicken with Vegetables and Barbecue Sauce

by Editorial Staff

The recipe for a delicious and aromatic grilled chicken with barbecue sauce, which we will prepare ourselves. As a side dish for chicken kebabs, we serve grilled vegetables – potatoes, bell peppers, onions and tomatoes.

Ingredients

  • Chicken thighs – 6 pcs.
  • Lemon – 0.5 pcs.
  • Vegetable oil
  • Pepper (mix)
  • Salt
  • Onion – 2 circles
  • Garlic – 3-4 cloves
  • Salt – 1 teaspoon
  • Sunflower oil – 2 tablespoon + 1 tbsp
  • Greens
  • Ketchup (no additives) – 200 g
  • Soy sauce – 2-3 tbsp
  • Wine or apple cider vinegar – 1 tbsp
  • Maple syrup – 1-2 tbsp
  • Honey – 2-3 tbsp
  • Sugar – 1 tbsp
  • Mustard – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Dry ginger – 1 teaspoon
  • Paprika – 1 teaspoon
  • Chilli pepper – 1 teaspoon
  • Bulgarian pepper – 1 pc.
  • Red onion – 2/3 pcs.
  • Potatoes young
  • Cherry tomatoes or cocktail
  • Water – 0.5 cups
  • Lemon (juice) – 0.5 pcs.
  • Vegetable oil – 1 tbsp
  • Garlic – 1 clove
  • Honey – 0.5 teaspoon
  • Wine vinegar – 0.25 teaspoon
  • Salt to taste
  • Georgian lavash

Directions

  1. The first step is to marinate the meat. Be sure to salt the chicken thighs, pour with vegetable oil and add a mixture of peppers. We distribute the spices throughout the meat. Sprinkle with the juice of half a lemon, and then cut the lemon into semicircles and also send it to the meat. Mix everything again and cover with a lid. While the meat is marinated, light the fire.
  2. Let’s start making BBQ sauce. Chop the garlic with a knife.
  3. Cut off two circles from the onion and finely chop.
  4. We send the onion and garlic to the mortar, add salt (1 teaspoon) and vegetable oil (2 teaspoon) there. We grind everything into gruel.
  5. We send the garlic and onion mixture into regular tomato ketchup. Grind the herbs and add to a bowl.
  6. We also send soy sauce, vinegar, maple syrup (optional), honey and sugar there. Add spices – mustard, dried ginger, paprika and red pepper.
  7. Mix everything well and add vegetable oil (1 tablespoon). We taste and taste.
  8. Pour the sauce into heat-resistant moulds (or you can make a container of foil and send the sauce there).
  9. Grease the grate with oil and spread the chicken.
  10. We put the sauce next to it, periodically it will need to be stirred.
  11. Mix water with the juice of half a lemon, vegetable oil (1 tbsp) and salt. Trying for salt – the water should be slightly salty.
  12. Finely chop the garlic and send it to the water.
  13. Add honey (0.5 teaspoon) and wine vinegar (0.25 teaspoon). Let the garlic water brew.
  14. Let’s start grilling vegetables. Cut the pepper into small pieces.
  15. Cut the onion into 4 parts and divide each part in half.
  16. Cut the young potatoes into slices. (You need young potatoes because ordinary potatoes will not fry. If there are no young potatoes, replace with other vegetables or simply do not add.)
  17. Alternating, string a tomato, potato, onion and pepper on a wooden skewer.
  18. Lubricate vegetables with garlic water.
  19. Lavash is also lubricated with water.
  20. When the meat is browned on one side, turn it over and grill the chicken to the same condition on the other side. We spread the vegetables on the grill, do not move away from them, constantly turn them over so that they do not burn out. Vegetables are cooked for 5-15 minutes, depending on what you cook. An option like ours will be ready in 7-10 minutes.
  21. The barbecue sauce is ready when it starts to simmer. Grease the chicken with the sauce on one side, and when the meat is browned, turn over and grease the grilled chicken on the other side.
  22. We spread the pita bread on the grill and just brown it.
  23. Grilled chicken is ready, served with baked vegetables, pita bread and barbecue sauce.

Bon Appetit!

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