Buffalo Chilli Chicken
|Chicken pieces||2 Pound, skinned (1 Kilogram)|
|Spring onions||3 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomato sauce||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Beer||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Cider vinegar||1 Tablespoon|
|Tabasco sauce||1 Tablespoon|
1. Score larger pieces of chicken at 2 cm / 3/4 in intervals and set aside.
2. Place spring onions, garlic, tomato sauce, beer, vinegar, honey and Tabasco sauce in a shallow glass or ceramic dish and mix to combine. Add chicken, toss to coat, cover and marinate in the refrigerator for 3-4 hours.
3. Preheat barbecue to a medium heat. Drain chicken and reserve marinade. Place chicken on lightly oiled barbecue grill and cook, basting frequently with reserved marinade and turning several times, for 10-15 minutes or until chicken is tender and cooked through.