Mixed all marination ingredients together and stir till sugar dissolve.
Marinade the chicken in the mixture for min 2 hour or best 5 hour.
Soak the wood chips in water for 15 minutes.
Pre-heat your grill for indirect heat on medium-low heat to 180°C.
Add woodchips to the charcoal or using a smoker box on gas/electric grills.
Once smoke is present, place the chicken into the grill on the indirect zone and smoke for 45 minutes until the internal temperature reaches 75°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Adding woodchips as needed.
Once cooked, remove from the grill and let the chicken rest for 5 minutes before cutting. Serve warm.
Preparation Time: 5 minutes
Grill method: Direct
Grill Temperature: 250ºC
CauliflowerFresh Seasonal Green e.g. Broccoli / Kai Lan / Asparagus / Bok Choy etc
Weber Grilling Basket or Pan
Weber Basting Brush
Remove the vegetable from its packaging.
Trim off the unwanted parts from the vegetables and cut into small pieces.
Drizzled with olive oil, and season with salt and pepper mix and coat the vegetables well using the Weber tong.
Adjust the seasoning if required.
Ensure that your Weber grill has been pre-heated on high heat to 250°C.
Set up your grill for direct cooking by keeping all burners turned on or arranging your charcoals.
Place the seasoned vegetables into the Weber Grilling Basket or Pan.
Place the entire grilling basket or pan directly onto the hot cooking grates.
Close the lid of the grill and cook for 3 minutes.
Then give the basket or pan a shake to rotate the vegetables giving it an even caramelization and cook for another 3 minutes.
Remove the vegetables from the grill and serve warm.