This is exciting! Today I have a trans-atlantic blog-swap for you. I have posted a Thai Fusion Fish and Chips (think coconut tempura and mushy aubergines) recipe over on Liza’s blog and in return she brings you a welcome memory of warmer days with her BBQ Chicken recipe. As you’ll see, her blog is a delight not just for the tastebuds but for the eyes as well….I feel slightly ashamed to sully it with my dodgy photos but delighted that I get her fantastic looking food for this site. So, promise me you’ll go and see her site, but don’t abandon this ramshackle corner of food-blogger land!
———————
Hey! I’m Liza, a foodie blogger from the United States, in Maryland. I live in New Windsor, which is about an hour west of Washington, D.C., and happens to be a terrific mix of rural countryside and urban sprawl. Over on (a)Musing Foodie you’ll find me writing about a variety of things including sourcing local ingredients, organic food, farming (my sister’s an urban farmer in New York City) and – of course – recipes!
Gill and I have been paired up by WORLDFOODS Asian Fusion Sauces to share not just a bit about ourselves, but also to swap recipes that showcase a traditional hometown meal…with a twist. Fun, right?
We’re smack in the middle of fall here in the States, which means changing leaves, a chill to the air, Thanksgiving preparations and football – both college and professional. And by football, I mean American football (of course), which actually has nothing to do with foots…er…feet. What can I say? It’s an American favorite for most.
One great thing about football season is the crazy amounts of food that get prepped to go along with game watching, whether you’re at home or tailgating. Namely: BBQ.
BBQ also happens to be one of our most popular American pastimes. It’s also known as barbecue, or even barbeque, depending on what part of the country you live in. And, the term “BBQ” can mean a variety of things itself. In this case, I’m referring to BBQ as the food. It’s chicken, beef or pork, either sauced or dry rubbed.
Others, however, use the term in conjunction with the device with which one grills the BBQ. Or even to describe an event to which you’re invited: “Hey, let’s go to the Smith’s for their annual BBQ celebration!”
Don’t even get me started on the types of BBQ (the food) – vinegar based, sweet, etc. A bit confusing, but it’s okay.
Let’s get back to the point at hand – BBQ! Fusion BBQ! Specifically, a BBQ using WORLDFOODS Thai Creamy Chili Kaffir Lime Cooking Sauce. YUM!
Fusion Thai BBQ Chicken
Prep: 30 min | Cook: 50 min | Serves: 2 to 4
Ingredients
2 split chicken halves (skin on, bone in)
1 bottle Thai Creamy Chili Kaffir Lime Cooking Sauce
1 tablespoon sea salt
1 teaspoon black pepper
1 tablespoon fresh chopped Italian parsley
Directions
Preheat the oven to 425°F. Sprinkle the chicken with salt and pepper, and then place it in a large baking dish. Add ¾ of the bottle of sauce, making sure to coat the chicken completely. Sprinkle with parsley.Let it sit for 20 minutes while the oven preheats.
Transfer the chicken to a wire rack in a new baking dish and bake it for 40 minutes. Use the remaining sauce (not what’s left in the baking dish) to give a fresh baste, and then continue baking the chicken for 10 more minutes – or until the temperature in the meatiest part reaches 165°F and juices run clear.
The skin should be a lovely golden brown, and the wings will be deliciously crispy! Serve the Fusion Thai BBQ Chicken with steamed rice and a fresh salad.
Liza and I were both sent items free of charge to create these recipes.
Filed under: recipes, Reviews, Savoury Tagged: america, barbecue, BBQ, Chicken, fusion, quick supper, savoury, usa, worldfoods