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Je bent hier: Home / Recepten / Hapjes / Tapas / Go-Tan Sweet Chili Gegrilde Kip

Go-Tan Sweet Chili Gegrilde Kip

juli 5, 2018 By ghentlemensbbq

Wie Chili-saus zegt denkt aan wok en kip. Dus wou ik nu de Aziatische saus naar de BBQ brengen. Daarom pakten we het klassiek aan: kippenbouten marineren om zo de saus en de kip  tot hun recht te laten komen.
Het resultaat is een zoete, frisse kippenbout dankzij de chili-saus en het citroensap die uitstekend te combineren is met look. Door het vlees in te snijden kan de saus makkelijker binnendringen om te marineren. Dit geeft op deze manier nog meer smaak af aan het vlees.
We laten de kip eerst indirect garen om ervoor te zorgen dat hij sappig en mals blijft. Pas op het laatste gaan we de bouten grillen voor de kleur.
Door de simpliciteit van dit gerecht, leent het zich makkelijk als apero-hapje, voorgerecht of zelfs hoofdgerecht. Moeilijker moeten we het toch niet maken?

Benodigdheden voor 4 personen:

  • 150 gr Go-tan Sweet Chili BBQ Sauce
  • 2 eetlepels hoisin saus
  • 1 eetlepel sojasaus
  • 2 teentjes verse look
  • 2 eetlepels limoensap
  • 1 koffielepel zout
  • 1 koffielepel gemalen zwarte peper
  • 4 grote kippenbouten (of § à 8 kleintjes, afhankelijk van de grootte)

Setup van de BBQ:

  • Maak de barbecue klaar om indirect te grillen op medium temperatuur van 180 – 200°C.

Bereidingswijze:

  1. Meng de Chili saus, hoisinsaus, look, limoensap, zout en peper goed door elkaar.
  2. Maak twee inkervingen in de kip, zodat de marinade goed kan indringen.
  3. Giet het mengsel in een marinadezakje, doe er de kip bij en schud zachtjes met de zak zodat de kip volledig bedekt is met de marinade.
  4. Laat de marinade minimum een tweetal uren rusten in de koelkast. Draai de marinadezak regelmatig zodat de kip volledig bedekt is met marinade.
  5. Grill de kip eerst indirect tot een temperatuur van 60°C intern en bak dan direct boven de kolen tot een kerntemperatuur van 75°C – 80°C bereikt is. Dit geeft de kip nog een mooi gouden kleurtje.
  6. Wrijf de kip eventueel nog even in met chili saus voor het serveren om een extra kleur en glans te geven.
  7. Serveer met eventueel nog wat extra Chili saus om te dippen.
  8. Smakelijk!

 


Categorie: Hapjes / Tapas, Hoofdgerechten, Voorgerechten Tags: apero hapje, aperohapje, Barbecue, barbecuer, barbeque, BBQ, bbq blog, bbq blogger, bbq gerechten, bbq hapje, bbq recepten, bbqer, blog, borrelhapje bbq, chili saus, citroensap, culinaire bbq, directe zone, eenvoudige bbq recepten, eenvoudige en snelle gerechten, eenvoudige recepten, food blog, food blogger, foodie, ghentlemens, Ghentlemens BBQ, Ghentlemens BBQ blog, Go Tan, grill, grillen, hoisin saus, hoofdgerecht, houtskool, indirecht bbq, kip, kippenbout, kolen, look, makkelijk bbq, Michel Tiberghien, passioneel, recept, recepten, snel en makkelijk bbq, snel klaar bbq, voorgerecht, vurig, Weber Pulse

Vorig bericht: « Steak op de BBQ 8: Low & Slow Rib Roast op de Green Mountain Pellet BBQ
Volgend bericht: Abrikozespiezen met Rozemarijn »

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