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Chinese BBQ Chicken

Chinese BBQ Chicken

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Chinese BBQ Chicken
3rd June, 2017

I mentioned my Dads cooking skills in the Lemon and Rosemary Chicken recipe and this is one of the simple recipes that my Dad would follow and serve up every BBQ weekend

I know it’s not exactly Chinese in any shape or form but it was named this by my Mum decades ago and it’s stuck


  • 1kg of chicken legs
  • For the marinade
  • 2 tbsp olive oil
  • 3 tbsp dark soy sauce
  • 2 tbsp rice wine (or dry sherry)
  • 1 tbsp tomato puree
  • 2 cloves garlic, chopped
  • 1 small bit of ginger, peeled and chopped
  • salt and pepper to season


    Mix the marinade together and pour over the top of the chicken legs in an oven proof dish. Cling film and pop in the fridge for a few hours or even better, overnight

    The chicken needs about 40 minutes in an oven so pre-heat the oven to 160 C

    About an hour before serving remove the chicken from the fridge, discard the cling film and pop into the oven. I usually like to baste the chicken a few times.

    After 40 minutes remove the chicken from the oven and take it to the BBQ to finish off and crisp up the skins. Use the cooked marinade and chicken juices in the oven proof dish to baste while it crisps up.