Barbecue Chicken

Juicy barbecue chicken coated in a smoky, tangy homemade glaze.

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Cooking the chicken mostly before applying repeated thin layers of sauce gives caramelisation without burning the sugars.

Ingredients

• 8 chicken thighs or drumsticks
• 180 ml tomato ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp neutral oil
• 1 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Heat the oven to 210°C conventional or 190°C fan and line a roasting tray.
2. Pat the chicken dry, rub with oil, salt and pepper, and arrange skin-side up with space between pieces.
3. Roast for 20 minutes while mixing ketchup, vinegar, sugar, Worcestershire sauce, paprika and garlic powder.
4. Brush the chicken generously with barbecue sauce and return it to the oven for 7 minutes.
5. Brush with another thin layer, turn if needed, and cook for another 5–8 minutes until caramelised.
6. Check the thickest piece reaches at least 74°C and the juices run clear; cook longer if necessary.
7. Rest for 5 minutes and serve with only clean sauce that has never touched raw chicken.