Cooking Tips
Defrost the chicken, clean and trim the edges
of excess fat. Score the chicken leg quarters to
allow marinade absorb adequately.
Main Ingredients
• One (1) teaspoon of grinded cinnamon.
• One (1) teaspoon of grinded ginger.
• One (1) bulb of black garlic (crushed).
• Three (3) teaspoons of grinded chili paste.
• One (1) shallot (crushed)
• Four (4) teaspoons of coconut oil or olive oil
(your choice).
• One (1) teaspoon salt (your choice).
• One (1) teaspoon of grinded star anise,
cloves, rosemary, bay leaf, turmeric, grains of
selim or just use Wholly Molly spices by BROS.
BAR-B-Q.
• Two (2) tablespoons of butter.
• Two (2) teaspoons of lemon juice.
• Auxiliary ingredients:
• Suya powder (BROs Suya Dust or Kebab
pepper)
• Pickled carrots and cucumber
• Saute onion slices with bacon fat or melted
butter.
Steps
• Mix the black garlic paste, shallot paste and
chili pepper paste.
• Mix all dry ingredients and salt.
• Rub the chicken leg quarters with butter.
• Rub with paste of ingredients and follow
with dry ingredients to allow the skin to
become crispier.
• Allow to sit in a refrigerator for 45 minutes
to 4 hours to soak the flavors.
Gr illing Tips
1. Without a thermometer use your palms over
the flame, some inches above to ascertain the
degree of heat and count from 1 – 10. If the
urge to move your palms starts at 3, then the
grill is very hot. 6 represents medium heat and
9 represents low heat.
2. Beware of flare up: Flames caused by fat
dripping onto hot coals
3. To test whether the chicken leg quarters are
cooked, stick a skewer into the thickest part
of the thigh. The juices that run out should be
clear.
4. Cooking time: Your chicken should be ready
in about 1 and a ½ hours.
Gr illing Procedure
• Warm up the charcoal fed grill.
• Glaze the grill grates with either the coconut
oil or olive (your choice) to ensure the chicken
doesn’t stick.
• Carefully place the chicken leg quarters on
the grill grates. Ensure spacing to allow easy
oxygen flow thus enough heat.
• Baste adequately with either the olive oil or
coconut oil (your choice) and any leftovers of
the marinade to ensure the juiciness.
• Preferably, flip only once or twice to ensure
the chicken leg quarters cook evenly and
remain intact.
• When done allow the chicken leg quarters
rest to allow internal temperatures to stop the
cooking process and also prevent tear when
craving.
• Slice/crave the chicken leg quarters into
desired portions or sizes,
• Sprinkle adequate BROs Suya Dust on the
cooked chicken.
• Dish our and serve with pickled carrots and
cucumbers.
• Place the sauté onions over the COCK-A-
Leekie and enjoy this BROs.BAR-B-Q delicacy.
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