Method
Add oil, onion, garlic, red capsicum and celery to a large pan and sauté until soft and fragrant. Add remaining ingredients and bring to the boil then turn down to a simmer for 30 minutes. Use a stick blender and blend until smooth. For best results leave overnight in a fridge. Use a fine sieve and pour sauce through, catching the onion and celery mix. Use a spatula to work sauce through the sieve into another pan.
The night before or first thing in the morning put nibbles into a large bowl and use a dessert spoon to sprinkle dry rub over the chicken and stir using another spoon to evenly coat all chicken pieces. You should have plenty of rub leftover so store in a jar or container for another time.
Set the chicken pieces aside in the fridge covered with cling film.
Fill chimney starter to the top with HeatBeads and put over the heat source. Once all HeatBeads are ashed over then use a vortex in the middle of the charcoal grate to keep the HeatBeads in the centre of the kettle. Adjust air vents to fully open and wait until temp reaches 250ºC.
Remove the kettle lid and arrange the nibbles around the outside perimeter of the kettle and replace the lid. Cook at 250ºC for about 45-50mins or until chicken has begun to turn golden.
Meanwhile, heat 2 cups of sauce on the stove in a medium pan.
Remove the lid of the kettle and if desired put the pan in the middle of the cooking grill to keep it warm and so you don’t have to hold the pan. Load up the pan using tongs with 4-5 nibbles and turn in the sauce until fully coated.
Return the nibbles to the outside perimeter of the kettle and replace the lid and cook for 10-15 mins or until sauce is set.
Serve and enjoy!
Note: The rub or sauce can be tweaked to cater for everyone’s taste buds. You can omit or add extra spice to adjust the heat.
Recipe courtesy of Matthew Melville
