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15
Open BBQ Recipes.
Herbed Chicken Drumsticks Makes 10
10 chicken drumsticks
Marinade
1 tablespoon each of chopped parsley, oregano and thyme
1
/2
cup soy sauce
1
/4
cup lemon juice
2 tablespoons oil
1 shallot, finely chopped
1
/2
teaspoon crushed garlic
Wash drumsticks under cold water and trim edges of skin. Place in a shallow dish.
Combine all marinade ingredients and pour over chicken. Refrigerate for 2 hours.
Pre-heat Kettle King on SuperSear.
Cook drumsticks for 5 minutes each side.
Reduce heat to setting 11 and cook for a further 25-35 minutes, or until cooked throughout.
Barbecued Snapper Serves 4
1 medium sized snapper
3 tablespoons oil
2 tablespoons vinegar
1 tablespoon soy sauce
Pine nut filling
3 bacon rashers, chopped
1
/3
cup pine nuts
2 shallots, chopped
2 cups stale breadcrumbs
1
/4
cup sour cream
1 tablespoon chopped fresh chives
Pine nut filling
Fry bacon on flat hotplate of Kettle King until crisp.
Combine remaining ingredients in a small bowl and add bacon. Mix until well combined.
Snapper
Trim fins from the gutted fish. Snip the backbone, tail and head with scissors. Run fingers under the rib
bones and pull backbone gently with your fingers. Remove backbone from fish. Stuff fish with pine nut
filling and brush with combined oil, vinegar and soy sauce.
Pre-heat Kettle King on SuperSear. Sear fish for 5 minutes each side, turning gently.
Reduce heat to setting 11 and cook for 25 minutes or until cooked throughout. Turn fish
over occasionally while cooking.