Terry’s Yucky Chicken BBQ Recipe
A partnership of Heat Beads® BBQ Briquettes and a spit roast will have you perfecting this receipe from Terry McEvoy of Spithouse – he is a great friend and supporter of the Heat Beads® brand. Today he shares with us his take on Teriyaki Chicken… aptly named Terry’s Yucky Chicken.
- half a cup of Worcestershire (I can’t say that)
- half a cup of soy sauce
- a couple of good tablespoons of honey
- a good slug of olive oil
- a big teaspoon of minced garlic
- 6 chicken fillets
Light your BBQ spit as per instructions.
Chuck everything except the fillets in a bowl and mix it up.
Stick the fillets in a flat dish and pour the mix over them.
Cover with a bit of glad wrap and whack in the fridge (over night is best).
The next day, fold fillets about three times and stick ‘em on the spit. Secure well with prongs.
Cook for about 1 ½ hours.
Carve this off the spit to serve.