No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and quickly spread to other parts of the West and now through-out the world. While the continent of Africa has its own delicious spices and grilling methods it is no surprise that barbecue chicken is popular on the continent of Africa and specifically in Nigeria. If you ask me, there are not many things that are better than barbecue chicken and jollof rice.
Here is quick recipe from university student Chef Melissa Uzoebo.
Ingredients
● Salt
● Barbecue sauce
● Garlic
● Black pepper
● Suya pepper
● Cameroon pepper
● Thyme
Chef Melissa’s barbecue chicken recipe:
1. Get your chicken, wash it with salt then get a bowl and place the chicken in it
2. Cut onions, garlic, pepper and put it in the bowl of chicken
3. Get your spices, black pepper, suya pepper /Cameroon pepper, 1 Maggi cube, and thyme.
4. After mixing all the spices together, get your bbq sauce and pour it into the bowl of chicken then mix together (You can shake this but remember not to make a mess).
5. Leave this in the fridge for one night, but if you don’t want to marinate for too long you could leave that in the fridge for about 30 minutes – 1 hour
6. Once you’re done marinating the chicken, get a grill pan and oil it then place your chicken and grill for 20-30 minutes turning it over, apply some bbq sauce at 15 minutes.
7. Once the chicken is done grilling, bring the pan out to cool and then your barbecue chicken is ready
Barbecue chicken is best served with chips or jollof rice.
