Sticky barbecue chicken

Chicken cooked in sticky, smoky sauce is a must-have at any barbecue for me, and this recipe never disappoints. The method guarantees tender chicken every time, and there’s no need to worry about serving undercooked meat – the chicken is cooked in the oven and finished on the barbecue. The glaze is everything a good barbecue sauce should be – sweet, sour and tangy – and you can make double to serve on the side, if you like. It keeps chilled for a week.

SERVES 4-6 PREP 10 mins COOK 30-40 mins EASY

4 chicken thighs and 4 chicken

drumsticks, skin on

For the barbecue sauce 1 tbsp soy sauce

1 tbsp cider vinegar

4 tbsp light brown soft sugar 4 tbsp tomato ketchup 75ml apple juice

1 tbsp Dijon mustard 1 Heat the oven to 180C/160C fan/ gas 4. Put all the chicken pieces in a roasting tin, season and roast for 40 mins until cooked through. Continue to step 2, or leave the chicken to cool completely, cover and chill until ready to use. Will keep chilled for up to two days.

2 Put all the sauce ingredients in a pan and bring to a simmer. Cook until the sauce has thickened a little and looks shiny, about 5 mins. Use straightaway, or leave to cool completely, cover and chill. Will keep chilled for up to a week.

3 Heat a barbecue until the coals are glowing white hot (see p100). Brush the roasted chicken pieces all over with some of the sauce, then barbecue on each side until browned and sticky. Brush once more with the rest of the sauce. Alternatively, heat a grill to medium, brush the chicken pieces with the sauce and grill on both sides until browned and sticky.

PER SERVING (6) 212 kcals • fat 8g • saturates 2g •

carbs 17g • sugars 17g • fibre none • protein 17g •

salt 1.1g