Recipe
Classic British BBQ Chicken
Juicy chicken thighs brushed with a tangy homemade BBQ glaze, then grilled until charred at the edges and tender in the centre.
Ingredients
Method
60 mins prep30 mins cook90 mins total
Whisk the ketchup, brown sugar, cider vinegar, Worcestershire sauce, mustard, garlic granules and smoked paprika in a bowl. Reserve half the sauce for brushing later.
Coat the chicken thighs with the remaining sauce, cover and chill for at least 1 hour, or overnight if convenient.
Heat the barbecue to medium-high. Scrape the grates clean and brush them with the vegetable oil.
Lift the chicken from the marinade and grill for 12–15 minutes per side, turning as needed, until charred in places and the thickest part reaches 75°C. Brush with the reserved sauce only during the final few minutes.
Rest the chicken for 5 minutes, then season with salt and pepper and serve.
Notes
Reserve some sauce before marinating so it stays safe for brushing over the chicken while it cooks.
About this recipe
Chicken thighs are marinated in a sharp, sweet BBQ sauce before hitting the grill. The sauce caramelises around the edges while the darker meat stays juicy and tender.
Serve this easy British barbecue favourite with crunchy slaw, jacket potatoes or a green salad. Keep a little sauce back for brushing during cooking.
