Nigerian barbecue chicken is up today, and it was called Nigerian barbecue because of the way it was prepared. The common chicken in Nigeria is hen, which can’t be prepared as you would with fryer chicken or any soft chickens because it’s hard.
Although I use chicken legs they’re still soft compared to the hens. So, for this Nigerian barbecue chicken, you need to season the chicken and boil before you add the barbecue sauce to coat the chickens then pop into the oven.
For the soft chickens, like fryer chicken,normally you don’t need to boil the chicken first. But the Nigerian barbecue chicken style requires boiling and that’s the only different and is that easy! If you’re using hen for this recipe make sure the chicken is soft before coating if you’re using a hen meanwhile I won’t recommend using a hen but if that’s what you have go for it.
You might want to try;
- 4 Chicken Legs/thigh (or any part pf the chicken)
- 3 Cloves Garlic
- 1 Inch Fresh ginger
- 1 Tablespoon Dried thyme
- 1 Teaspoon Curry
- 1 Teaspoon Onion powder
- Seasoning powder/cube
- Salt to taste
- 3/4 Cup Barbecue sauce (your choice)
Clean the chicken, place in a pot and season with garlic, ginger, seasoning powder, salt. Add about a ¼ cup of water and cook until the chicken until the water dries out (about 15 minutes) or the chicken cooked to your preference. Mind you the chickens don’t have to fully cook because you’re still going to continue the cooking. Go easy on the water of you're not using hen (which I won't recommend for this recipe but you can use it) . If it's hen it requires more water and time when cooking.
Preheat the oven for about 15 minutes (while the chicken is cooking), place a wire rack over a baking sheet and place the cooked chickens on the wire racks. Coat the chickens with the barbecue sauce (both sides) and bake in the preheated oven for 30 minutes or more. Tip: add water inside the baking pan because it will dry out during baking also the water will help to keep the oven moisture.
Remove the pan and allow to rest.
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