Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a masterclass in making her three favorite ways to barbecue chicken on her Sea Island Forge Fire Kettle. Get the three recipes and all the delicious tips in the video below.
My Three Favorite Ways to Barbecue Chicken on My Sea Island Forge Kettle
Chicken Drumsticks with Homemade Barbecue Sauce
Chicken
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4 chicken drumsticks
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Salt and pepper to taste
Homemade Barbecue Sauce
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3/4 cup tomato paste
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1/4 cup apple cider vinegar or white vinegar
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1/4 tbsp honey
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1 tbsp soy sauce
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp cayenne pepper (optional)
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1/2 cup water (adjust as needed)
Instructions
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Prepare the sauce: In a bowl, mix tomato paste, vinegar, honey, soy sauce, paprika, garlic powder, onion powder, cayenne (if using), and water. Whisk until smooth. Taste and adjust seasoning as desired. Set aside.
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Prepare the chicken: Pat the drumsticks dry and season with the barbecue sauce, reserving a few tablespoons for brushing on the chicken while cooking. Let chicken rest in the sauce for 2-24 hours.
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Cook the chicken: Light the charcoal in your Sea Island Forge Kettle 2 hours before starting to cook. Position the grill about 2 feet over the coals—it’s easy to burn meat with a sweet barbecue sauce due to the amount of sugars from the honey and the natural sweetness of the tomato paste.
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Glaze with sauce: During the last 10 minutes of grilling, brush the drumsticks generously with the remaining homemade barbecue sauce. Reapply once on each side for a sticky, flavorful glaze.
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Serve: Remove chicken from the grill and let it rest for a few minutes. Then serve with extra sauce on the side if desired.
Half a Chicken with Dry Rub
Chicken
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Half-chicken, bone in and skin on
Dry Rub
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2 tsp chili powder
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2 tsp coconut or date sugar
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1 tsp smoked paprika
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1 tsp cumin
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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1/2 tsp cayenne pepper (adjust for heat)
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1/2 tsp black pepper
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1 tsp extra virgin olive oil
Instructions
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Mix the spices: In a small bowl, combine chili powder, coconut or date sugar, smoked paprika, cumin, garlic powder, onion powder, salt, cayenne, and black pepper.
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Prepare the chicken: Pat the half chicken dry with paper towels.
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Season the chicken: Rub the spice mixture evenly over the chicken. Then, rub the olive oil on the skin to help the spices stick and promote crispiness. Let rest for one hour.
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Cook the chicken: Light the charcoal in your Sea Island Forge Kettle 1-2 hours before starting to cook. Position the grill about a foot over the coals. Set the chicken on the grill bone-side down. Cook bone-side down for 20 minutes, then turn over to cook skin-side down for an additional 20 minutes.
Boneless and Skinless Chicken Yakitori Skewers
Chicken
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2 skinless chicken breasts, cut into 1-2” pieces
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4 large wooden skewers
Marinade
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1/4 cup soy sauce
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2 tbsp mirin (sweet rice wine)
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2 tbsp rice wine vinegar (optional, can substitute more mirin)
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1 tbsp sugar
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1 garlic clove, minced (optional)
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1 tsp grated ginger (optional)
Garnishes
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Black or toasted sesame seeds
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Minced scallions
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Cilantro
Instructions
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Prepare the sauce: In a small bowl, combine soy sauce, mirin, rice wine vinegar, sugar, garlic, and ginger. Mix until the sugar dissolves. Place the chicken pieces in the marinade for 1-2 hours.
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Skewer the chicken: Thread chicken pieces onto the skewers. Pack them tightly on the skewers to almost make the skewer into a single piece of chicken.
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Cook the chicken: Light the charcoal in your Sea Island Forge Kettle 1 hour before starting to cook. Position the grill just a couple inches over the coals—the yakitori skewers can handle a lot of heat.
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Serve: Once cooked through, remove skewers from heat and serve hot. Garnish with sesame seeds, minced scallions, and cilantro.