Serves: 2

Time to prep: 1 hour (marinate for up to one day before)

Ingredients:

1kg 3 bone chicken wings 

40g hot honey

Hot-honey BBQ sauce 

230g tomato ketchup

20g apple cider vinegar

30g Worcestershire sauce

100g hot honey

5g smoked paprika

5g onion powder

3g garlic powder

1 tsp ground black pepper, or to taste

3 garlic cloves, minced

1/2 cup water

Method:

Start with the hot/honey BBQ sauce. In a bowl, mix tomato ketchup, apple cider vinegar, Worcestershire sauce, hot honey, smoked paprika, onion powder, garlic powder, black pepper, minced garlic, and water until combined well.

Toss the chicken wings with 40g of the hot honey, then coat them generously with half of the BBQ sauce. Let them marinade for at least 1 hour (preferably overnight) in the refrigerator.

Heat your grill to medium-high heat.

Place the wings on the bbq, turning occasionally, and baste with the remaining BBQ sauce. cook for 30-45 minutes until charred, sticky, and the internal temperature reaches 75°c.

Eat immediately 

Serves 4

Time to prep: 90 minutes (plus up to two days of marinating the chicken)

Ingredients:

1 whole chicken, spatchcocked (ask our team to spatchcock a whole chicken)

4 cloves garlic minced

2 tablespoons soy sauce

1 tablespoon aji amarillo paste

1 tablespoon honey

1 teaspoon aji panca paste

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon coriander

1 teaspoon whole cumin seeds, roasted

juice from 1 small lime

1 tsp salt 

1 tsp pepper

Method:

1. In a bowl, mix minced garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, roasted cumin seeds, lime juice, salt, and pepper to create a marinade.
2. Rub the marinade thoroughly over the spatchcocked chicken, ensuring it's well coated. let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. Preheat the bbq to a medium heat.
4. Place the chicken skin-side up on the grill. cook for indirect cooking for 60 minutes, or until the internal temperature reaches 74°c.
5. Let the chicken rest before serving

Serves 2

Ingredients:

2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

2 burger buns

1g salt

1 tsp pepper

½ lemon, juiced

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar

Method:

Set up bbq temperature to medium-high.

If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

Add baby gems to the dressing and stir until coated.

Toast the brioche buns.

Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.