The Down Under.

Our 1st night Down Under had us smacking our lips from the most delicious Barbecue Chook on the Barbie with a Foster's Coldie to toss back. Monday night never tasted so good.  Our little Ankle Biters were pleased too. Life is Good.

 A funny moment today over my lunch hour as I ran to the store to pick up a few ingredients and race home to marinate the chicken. I picked up a can of Foster's and thought, how odd. One can of beer, granite a BIG one. For a minute I thought they were going to brown bag it for me:)

So, we didn't follow the recipe exactly as it called for Chicken Wings and we had Chicken Thighs on hand. It was still Ace! The wings would be sloppier and saucy which I think we will try again sometime because the BBQ sauce was a Beaut! I'm already picking up the Aussie language here...

Australian Chicken Wings (or thighs)

For marinade:
3 pounds chicken wings
1/4 cup of oil
1/4 cup fresh lemon juice
1/4 cup worchestershire sauce
1/4 cup beer (australian beer like Foster's)
1 tsp salt
1 tsp black pepper

Barbecue Sauce:
2 Tbl. oil
5 green onions
1 garlic clove, minced (we use bottled minced)
2 tsp fresh minced ginger (we used bottled minced)
1/2 tsp hop pepper flakes
1 cup ketchup
1/3 cup of beer
2 Tbl. fresh lime juice
2 Tbl. worchestershire sauce
2 Tbl. red wine vinegar
1 Tbl. brown sugar
1 Tbl. honey
2 tsp. soy sauce
1 tsp dry mustard
1/2 tsp black pepper

Place chicken in ziplock bag with the marinade. Marinate for four hours in the fridge. Prepare the barbecue sauce. Heat oil then saute green onions, ginger, garlic and pepper flakes. Add oil and the other ingredients after and simmer for about 15 minutes stirring occasionally. Measure 1 cup and set aside to serve with the chicken. Grill the chicken and 5 minutes before the end brush your chicken with the barbecue sauce.