Nothing brings people together like the smell of chicken sizzling on a grill. This spicy BBQ chicken recipe uses Bell Foods Premium BBQ Sauce as both the marinade and the glaze, delivering bold, smoky heat with minimal effort. It is tailor-made for those lazy Saturday cookouts in Phnom Penh, whether you are grilling on charcoal by the riverside or on a portable burner at home.

Why This Recipe Works

Marinating chicken drumettes in BBQ sauce overnight does two things: it tenderises the meat and builds layers of flavour that penetrate deep. Adding fresh bird's-eye chilli, Cambodia's favourite heat source, gives it a local kick that pairs perfectly with the sauce's natural sweetness.

Ingredients (Serves 3 to 4)

• 500 g chicken drumettes or wings
• 4 tbsp Bell Foods Premium BBQ Sauce
• 1 tbsp soy sauce (or Bell Foods Soy Sauce)
• 2 cloves garlic, minced
• 2 to 3 bird's-eye chillies, finely chopped (adjust to taste)
• 1 tsp honey or palm sugar
• 1 tbsp vegetable oil
• Juice of 1 lime
• Fresh coriander and sliced cucumber, for serving

Instructions

1. Marinate. In a bowl, combine Bell Foods Premium BBQ Sauce, soy sauce, garlic, chillies, honey, oil, and lime juice. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours. Overnight is best.
2. Prepare the grill. Heat a charcoal grill or grill pan to medium-high heat. If using an oven, preheat to 200 degrees Celsius (400 degrees Fahrenheit).
3. Grill. Place chicken pieces on the grill. Cook for 6 to 7 minutes per side, basting with leftover marinade during the last few minutes. The chicken is done when the juices run clear and the skin is caramelised and slightly charred.
4. Rest and serve. Let the chicken rest for 3 minutes. Arrange on a plate with cucumber slices and fresh coriander. Squeeze extra lime on top.

Serving Suggestion

Serve with sticky rice and a cold beer, the classic Cambodian cookout combo. For a more complete meal, add a bowl of Bell Foods Soup Base (Tonkotsu) diluted into a light broth with vegetables on the side.

Pro Tip

Score the chicken pieces with a knife before marinating. This lets the BBQ sauce penetrate deeper and cuts cooking time by a few minutes. If you prefer less heat, remove the chilli seeds or substitute with a teaspoon of black pepper instead.