Honey, Soy, Ginger, Garlic Chicken in the Weber

Honey, Soy, Ginger, Garlic Chicken Recipe:
Ingredients:
40g grated ginger
15g grated garlic
2.2kg chicken - 8 thighs, 8 drums
120g honey
200ml soy
100ml vinegar
100ml bourbon
1 handful woodchips
sea salt (if needed)
Method:
1. Combine honey, soy, vinegar, garlic, and ginger in a bowl and whisk together until well combined.
2. Soak wood chips in bourbon.
3. Light the Weber kettle with two coal baskets on either side.
4. Coat chicken in the mixture and allow to marinate for two hours.
5. Pack chicken into Weber at about 180C on an indirect heat with the skin side up.
6. Baste continuously with marinade throughout cooking, every 10-15min.
7. After 25 minutes add half the woodchips to the coals, adding the other half after 50 minutes.
8. Cook until golden brown and caramelised - about 60 minutes.
9. Correct the seasoning with a pinch of sea salt - keep in mind that the Soy is salty!
10. Optional - Garnish with chili, coriander and green onion. YUMMO! @weberbraaisa
About Bertus Basson:
Renowned Chef Bertus Basson, named Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, embodies South African culinary tradition with a modern twist. Since 2007, he's grown a successful restaurant empire including Chorus, Eike, Kantien, Spek & Bone, Geuwels, Clara’s Barn, and De Vrije Burger, earning prestigious accolades from guides like Eat Out, Rossouw’s Restaurant & JHP Guide.
Bertus believes in culinary authenticity, championing fresh, local ingredients and attention to detail. His work isn't just about food; it's a commitment to expressing South African heritage and narrating stories through cuisine. Additionally, he's a well-known TV personality, sharing his expertise on shows like In Die Sop: Restaurant Evolusie, Sjefhuis, The Ultimate Braai Master, Brood en Botter, and Goed, Beter, Bertus.
Visit our website on www.bertusbasson.com