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    Recipes — BBQ Seasoning

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    Southern Barbecue Chicken Drumsticks

    Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4-5


        •    2 tbsp brown sugar
        •    2 large cloves garlic, chopped
        •    2 tsp salt
        •    1 tsp black pepper, freshly ground
        •    10 chicken drumstick
        •    3 tbsp vegetable oil
        •    1 cup onions, finely chopped
        •    1 12 cup ketchup
        •    14 cup white wine vinegar
        •    14 cup Worcestershire sauce


    1. Mash together brown sugar, garlic, salt, and black pepper in a mortar and pestle to form a paste. Spoon the paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
    2. Heat oil in a saucepan over medium heat. Add onion and saute until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce, bring to a simmer, and cook until the flavors blend, about 7-10 minutes.
    3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
    4. Grill chicken until lightly browned on all sides. Turn off one of the burners or move the coals and arrange the chicken so there is no heat source directly below it. Baste drumsticks with sauce and cook for another 10 minutes; turn again and baste with sauce. Continue to grill the chicken until the juices run clear, 10 to 15 minutes more depending on the size of the drumsticks. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

    This great family recipe is thanks to Kitchme Recipes at http://www.kitchme.com/recipes/southern-barbecue-chicken-drumsticks

    Grilled Tahini Chicken

    This charred, nutty grilled chicken recipe, which takes tahini out of hummus and puts it into a barbecue marinade, is just one of them. Make it a meal with a bright side salad and use any leftovers to make a sandwich for tomorrow's lunch.

    Prep Time

        •    Prep time: 15 minutes, plus chilling and marinating time
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    One 3-to-4-pound chicken, cut into 10 pieces
        •    Kosher salt
        •    6 garlic cloves, peeled
        •    2 tsps whole cumin seeds, toasted (or 2½ tsps ground cumin)
        •    2 tsps paprika
        •    ¼ cup tahini
        •    ¼ cup lemon juice
        •    2 tbsps olive oil


    1. Season the chicken pieces on both sides with salt, transfer to a plate or small baking pan, and refrigerate for at least 1 hour (or up to overnight).

    2. In a mortar and pestle, pound the garlic to a paste with a pinch of salt. Add the cumin seeds and pound until ground, then transfer to a bowl and add the paprika, tahini, lemon juice and olive oil. Season to taste with salt; it will have the consistency of peanut butter. (If you're using ground cumin, smash the garlic to a paste with the side of your knife, then transfer to a bowl and add the cumin and remaining ingredients.)

    3. Remove the chicken from the refrigerator and slather the tahini marinade all over each piece. Cover loosely with plastic wrap and let stand until the chicken is at room temperature (no more than 1 hour).

    4. Preheat a charcoal or gas grill for direct, medium-high-heat grilling. When the grill is hot, put the chicken pieces on the grill grate, skin-side down, and cook until the skin begins to brown and you can easily lift the pieces off the grate. Continue to cook, turning frequently and moving the chicken pieces from hotter to cooler parts of the grill as needed, until cooked through, about 25 to 30 minutes. The chicken has a tendency to stick, so be vigilant about turning it frequently. If the chicken threatens to burn before it's cooked through, you can move the pieces to the cooler zone of the grill, cover it (leaving the vents open) and continue grilling until it's cooked through. Use a meat thermometer or the tip of a sharp knife to check for doneness.

    5. Transfer to a platter and serve hot or at room temperature.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/grilled-chicken-with-tahini-recipe

    BBQ Herb Huon Salmon

    Seriously simple and equally as delicious!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •    2 140g Huon Salmon portions
        •    2 tbsp Butter
        •    1 Sprig of Dill
        •    1 Sprig tarragon
        •    1 Lemon - Sliced
        •    Sea salt
        •    Black Pepper


    1. Place 2-3 slices of lemon in the centre of a square of aluminium foil. Place Huon Salmon portion on the lemon.
    2. Place the herbs on top. Place the butter on top.
    3. Season. Fold over one side of the foil to meet the other and crunch up to seal the parcel.
    4. Pre-heat BBQ to high, place foil parcel in the BBQ and close the lid - cook for 8-9 mins.
    5. Remove salmon from the BBQ and allow to rest (still inside the closed parcel) for 2-3 mins.
    6. Remove the fish from the parcel, season and serve.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbqd-herb-huon-salmon/

    Grilled Za'atar Barramundi & Vegetable Skewers

    This Grilled Za’atar Barramundi & Veggie Skewers made of meaty barramundi, zucchini, mushrooms, and more will be a big hit at your next BBQ. An unexpected yet delicious appetizer or entree.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


    For the Marinade:

        •    3 tbsps olive oil
        •    3 tbsps za'atar seasoning
        •    2 tbsps lemon juice
        •    1 clove garlic
        •    Salt and pepper to taste

    For the Skewers:

        •    approximately 2 (12 oz) skinless barramundi fillets
    1 large zucchini, halved and cut into 1-inch pieces
    10 oz baby portobello mushrooms
    1 large red pepper, seeds removed and cut into one inch pieces
        •    1 tbsp canola oil
        •    1 lemon, cut into wedges
    fresh parsley for garnish (optional)

    For the Yogurt Sauce:

        •    2/3 cup plain Greek Yogurt
        •    2 tbsps lemon juice
        •    salt and pepper
        •    1 tbsp fresh chopped dill
        •    1 tbsp fresh chopped parsley


    1. Make the marinade: In a small bowl, whisk together all marinade ingredients. Set aside.

    2. Make the yogurt sauce: whisk all ingredients together in a small bowl. Use immediately or store in an airtight container in the fridge until you’re ready to use.

    3. Make the skewers: Place zucchini pieces, portobello mushrooms, and red pepper pieces in a large mixing bowl. Drizzle with 2/3 of the za’atar marinade and toss to combine. Set aside while you prep the barramundi.

    4. Pat the barramundi with paper towels until it is very dry. Use a very sharp knife to cut barramundi into 1-inch cubes. Keep the pieces as consistent as you can, and make sure they’re thick enough to hold onto the skewer as you grill them.

    5. Place barramundi pieces in a medium bowl. Pour remaining za’atar mixture over barramundi and toss to combine.

    6. Thread veggies and barramundi onto your skewers, being careful to thread the skewers through the thickest parts of the fish and veggies to help everything stay in place. If you have a longer, thinner piece of fish, you can fold it over on itself before adding it to the skewer to help it hold on. See recipe notes for additional best practices.

    7. When grill pan is hot, use a pastry brush or a paper towel to brush the canola oil over your grill grates to help prevent sticking.

    8. Place skewers on the hot grill and cook for 6-10 minutes, turning once or twice, until veggies are slightly charred and barramundi is bright white and cooked through. Smaller barramundi pieces may start to flake once they’re cooked-you may want to use a spatula to lift skewers off the grill to prevent any pieces from falling off.

    9. Garnish cooked skewers with fresh parsley (optional) and serve immediately with lemon wedges and yogurt sauce (recipe below).


        •    To help prevent barramundi from flaking or falling off of your skewers, make sure to follow these best practices: Heat grill until it is very hot before placing skewers down; be sure to oil your grill pan or grill grates with canola oil as instructed; avoid turning the skewers too often; keep a spatula on hand to lift skewers off the grill in case you notice anything sticking to the grill grates; cut barramundi into large pieces and thread the skewers through the thickest part of the fish.

        •    We used metal skewers for this recipe. If you are using wooden skewers, you may want to soak them for 20-30 minutes before using to prevent the wood from burning on the grill.

        •    If you like, use two skewers per kebab to prevent skewers from rolling around on the grill.

        •    Use any veggies you have on hand for this recipe. Red onion, squash, radishes, and other bell peppers are all great additions.

        •    If you like, grill the whole barramundi fillets separately and serve alongside veggie-only skewers.

        •    Adjust the marinade to suit your palate-use less za’atar for a milder flavor, add more lemon juice, or add fresh herbs for a brighter flavor.

    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/grilled-zaatar-barramundi-vegetable-skewers/

    Grilled Cheddar Burgers and Veggies Packs

    What could be easier than beef and veggies that grill to perfection in their own little pouches?

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 pound lean ground beef
        •    1
    cup shredded Cheddar cheese (4 ounces)
        •    1 tbsp Worcestershire sauce
        •    2 medium green onions, chopped (2 tbsps)
        •    1 tsp peppered seasoned salt
        •    2 medium yellow Yukon potatoes, thinly sliced
        •    1 1/2 cups baby-cut carrots
        •    12 cherry tomatoes, cut in half, if desired
        •    4 medium green onions, sliced (1/4 cup)
        •    1/2 tsp peppered seasoned salt


    1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
    2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
    3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
    4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/grilled-cheddar-burgers-and-veggies-packs/0fa15381-dc5d-498e-a4e9-202be4e245c9