American Main
BBQ Chicken
Ratings & commentsSticky, smoky-sweet barbecue chicken thighs in a home-made tomato, honey and mustard glaze. Oven-baked, no barbecue needed.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 2 h
- Serves
- 6
- Difficulty
- Easy
- Heat
- Gently spiced
Plan ahead: Marinate the chicken for an hour, or overnight in the fridge.
About this BBQ Chicken
A good barbecue sauce is sweet, smoky, tangy and sticky all at once, and it takes five minutes to make from tomato puree, honey, brown sugar, mustard and paprika. The chicken thighs are baked in the oven and brushed twice with the glaze, so they caramelise and stay juicy. It works on a barbecue too.
Ingredients
- 1 kgChicken Thigh, bone-in or boneless
- 80 gTomato Puree
- 60 gHoney
- 20 gMustard
- 10 gPaprika, smoked
- 50 gBrown Sugar
- 30 mlVegetable Oil
- 8 gSalt
Plus water and a little salt to taste.
How to prepare BBQ Chicken
Whisk together the tomato puree, honey, mustard, paprika, brown sugar, oil and salt with 3 tablespoons of water to make the barbecue sauce.
Put the chicken in a dish and coat with about half the sauce. Cover and marinate in the fridge for at least an hour. Keep the rest of the sauce, covered and chilled, for glazing.
Heat the oven to 200C (180C fan). Lay the chicken on a lined baking tray, skin-side up, and discard any marinade left in the dish.
Roast for 25 minutes, then brush with half of the reserved sauce and roast for another 10 minutes.
Brush with the rest of the sauce and roast for a final 5-10 minutes, until sticky and dark at the edges and cooked through. The juices should run clear, with no pink near the bone.
Rest for 5 minutes, then serve with coleslaw, corn on the cob or baked potatoes.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Use only the sauce you set aside for glazing; do not brush on the raw-chicken marinade late in cooking.
- Brush the glaze on towards the end, because sugary sauces burn if they are on too long.
- On a barbecue, cook over indirect heat first, then glaze and char over direct heat.
Ratings & comments
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