Easy recipes for caravanners BBQ chicken

Lynn Bain — 25 November 2016

Chicken wings and legs are ideal for barbecues, pre-dinner drinks and simple snacks.

Satay Chicken Drumsticks

Preparation time: 10-15 minutes plus two hours marinating time.

Cooking time: 20-30 minutes.

The following quantities will serve two people with three drumsticks per person as part of a main meal.

Marinade Ingredients

  • Six chicken drumsticks
  • 1 tsp grated ginger
  • 2 red chillies, seeded and finely chopped (or ½ tsp chilli paste)
  • 2 cloves garlic, crushed
  • 2 tsp ground coriander
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice


Mix all the ingredients for the marinade together in a large glass bowl. Add the chicken (six drumsticks) to the marinade and toss well to coat. Then cover the bowl with plastic wrap and place it into the fridge or cooler box for two hours while it marinates.

At the end of the marinating time, remove the chicken from the bowl. Barbecue the chicken on a lightly oiled barbecue plate, grill plate, hotplate or frypan. Turn the chicken pieces frequently. Keep cooking until the chicken is cooked through on the inside and nicely brown on the outside. This will take up to 20 minutes depending on the size of the chicken pieces and the amount of heat from the barbecue.

Generously brush the cooked chicken with the satay sauce and then serve. A bowl with extra satay sauce on the side is an excellent idea.

Satay Sauce

  • 1 onion, grated
  • 2 cloves garlic, grated
  • 1 tbsp cooking oil
  • 2 tbsp chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 125g crunchy peanut paste
  • 2 tbsp lime juice

Heat the cooking oil in a saucepan over a low heat and gently sauté the onion and garlic. When the onion is soft, add the rest of the ingredients to the saucepan and mix thoroughly. Continue to cook the satay sauce until it thickens/reduces to a sauce like consistency. This sauce will keep for a few days in the fridge. If the sauce thickens too much on standing, you can adjust the consistency with a little extra lime juice or water.

Marinated Chicken Lollipops (Drumettes)

A drumette is the bottom part of the chicken wing; it’s the wider part of the wing, not the tip.

The lollipop is created when you push the chicken meat down the drumette and form a ball of chicken meat on the end of the bone. A lollipop closely resembles a small drumstick; they make great finger food snacks.

Preparation time: Five minutes (plus an hour marinating time).

Cooking time: 15-20 minutes.

The following quantities will serve four as a snack.

Marinade Ingredients

  • 3 tbsp Chinese cooking wine (or dry white wine)
  • 2 cloves garlic, crushed
  • 1cm piece fresh ginger, grated
  • 3 tbsp chilli jam (or chilli sauce)
  • 3 tbsp soy sauce
  • Juice and zest of 1 lime


Combine all the marinade ingredients together in a large bowl and stir thoroughly to combine. Then add the chicken pieces (12 chicken drumettes and/or lollipops) into the marinade and place the lot into the refrigerator for an hour.

When you are ready to cook the chicken, heat your oven to 180°C\375°F. To prepare the cooking surface, either spray a baking tin with non-stick cooking spray, or lightly oil the tin with a little vegetable oil.

Next, remove the chicken pieces from the marinade and cook the chicken pieces for about 20 minutes in the oven, turning the chicken over half way through the cooking time.

At the completion of the cooking time, place the golden chicken pieces onto a serving platter accompanied with heaps of paper serviettes (wet wipes are even better) for sticky fingers.

Twice-cooked Tomato-kissed Chicken Wings

Chicken wings are a great snack; easy to manage as a hand-held snack but still substantial enough for appetite satisfaction. These wings are twice-cooked – firstly simmered in the tomato mixture and then grilled on the barbecue or baked in the oven.

Preparation time: 10 minutes to prepare the ingredients  

Cooking time: 15 minutes

The following quantities are for 12 chicken wings per recipe.

Marinade Ingredients

  • 12 chicken wings
  • 1 cup white wine vinegar
  • ½ cup tomato paste
  • A good dash of tomato sauce
  • 1 tbsp firmly packed brown sugar
  • 1 tbsp vegetable oil
  • A good dash of Worcestershire sauce
  • A good pinch of chilli flakes
  • Pinch of salt


Place the chicken wings in an appropriately sized saucepan. Add the vinegar, tomato paste, tomato sauce, brown sugar, vegetable oil, Worcestershire sauce, chilli flakes and salt to the pan; then add the wings.

Stir well. Bring the mixture in the pan to the boil over a medium high heat. Then reduce the heat to a simmer and allow to cook for a further 15 minutes or until the wings are tender.

Allow the wings to either stay in the saucepan overnight, or for at least a few hours, in the fridge.

Depending on your chosen cooking appliance, either heat your barbecue to a medium-high heat or pre-heat your caravan oven to 180°C\350°F.

Remove the wings from the tomato marinade liquid. Place the wings on to the barbecue grill or on to a baking tray; then either grill or bake your wings until they are nicely browned.

During the cooking, baste the wings from time to time with the remaining tomato liquid from the saucepan.


recipes easy food menu BBQ chicken cooking


Lynn Bain