BBQ Honey Chicken, BBQ Mint Lamb & BBQ Chilli Prawns

Yesterday I hosted a barbeque for my family & in-laws.

Among the dishes in the menu were bbq honey chicken, lamb chops with mint & citrus juices, prawn with olive oil & chillies and cockles.

Only managed to take photo of the chicken only........ coz the lamb chops were gone in a jiffy before I even get to the camera! It was a HIT!

This is the recipe for the BBQ honey chicken. Basically, almost the same ingredients for satay marinade with honey and a few personal improvisations.

For 1 whole chicken you need:

1 tbs coriander seed

1 tsp aniseed (jintan manis)

1 tsp cummin seed (jintan putih)

Toast these 3 spices in a skillet.

2 inch ginger

2 inch fresh turmeric

2 cloves garlic

2 onions

2 stalks lemon grass

a bunch of dried chillies (as much as u can tolerate)

Put all in blender.

2 tbs sweet soya sauce

1 tbs thick soya sauce

1 tbs oyster sauce

4 tbs honey

Add blended ingredients with chicken in a sealable bag (easy storage in fridge, no washing up & meat and marinade will mix better in a bag)

Marinate for 2-4 hours (overnight if possible)

Take out of fridge well before barbequeing so that meat is at room temperature.

BBQ Mint Lamb

For every 2 racks of lamb chops (12-16 chops usually)

Crush a bunch of mint leaves

Juice from 1 orange & 1 lemon

1 tbs oyster sauce

Salt & pepper

Marinate for 1-2 hours in a sealable bag.

Same as before.....let meat to room temperature before bbqing.

Best served with black pepper sauce.

BBQ Chilli Prawn

Devein & butterfly prawns but keep shells on.

Chop some chillies

Add some olive oil

Salt & pepper

Marinate in a sealable bag.

Cockles (kerang)

Wash 'em.

Then just toss 'em on the bbq.

Easy peasy!

I made a small basket using aluminium foil (double-layer).

Make some holes at the bottom with a fork.

So that they won't roll all over your bbq grill.