Winner Winner Chicken Dinner… Our sweet and sticky BBQ chicken is bursting with flavour – a culinary experience you won’t want to overlook. Quick and easy, perfect for your weekday dinner menu.
Sweet & Sticky BBQ Chicken
Ingredients
- 1 cup Selati Golden Brown Sugar
- ½ cup tomato sauce
- ½ cup apple cider vinegar
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tsp each salt and pepper, to season (optional)
- ⅓ cup (75g) butter, cold
- 1 large (1.3kg) uncooked whole chicken
- 1 tbsp chicken spice
- 1 large pepper, roughly chopped
- 1 large onion, roughly chopped
- Serving suggestion:
- Spring onions, thinly sliced
- Steamed green vegetables
- Coleslaw
Method
- Add the Selati Golden Brown Sugar, ½ a cup of water, tomato sauce, apple cider vinegar, smoked paprika, Worcestershire sauce, salt and pepper, if using, to a medium-sized pot. *Chef’s Tip: Peri-Peri spice can be added to make a spicy BBQ sauce.
- Simmer the ingredients over medium heat until a thick, fragrant sauce has formed, about 45 minutes. Turn off the heat and whisk in the cold butter. When melted, set aside to cool for about 10 minutes. *Chef’s Tip: The butter gives the sauce a silky, creamy texture.
- Preheat your oven to 180°C and lightly grease a 30cm baking dish with non-stick spray.
- Lay the chicken into the baking dish and season both sides with chicken spice. Generously pour heaped tablespoons of the prepared BBQ sauce over the chicken and use a pastry brush to spread it evenly over both sides.
- Add the chopped pepper and onion around the chicken before covering the dish with foil. Roast the chicken for about 35 minutes.
- Carefully remove the dish from the oven and discard the foil. Baste the chicken in more BBQ sauce and roast for 15 minutes or until browned and crispy.
- *Chef’s Tip: Ensure to use a clean pastry brush when basting the cooked chicken.
- Serve the chicken garnished with spring onions alongside the peppers, onions, steamed vegetables, coleslaw and more BBQ Sauce and ENJOY!
- *Chef’s Tip: Any leftover sauce can be stored in an airtight container in the fridge for up to 2 weeks.