As barbecue season approaches, many keen alfresco cooks begin looking for the best recipes for their coming social gatherings. This recipe is the ultimate in barbeque chicken and though it takes a little extra time for preparation, it’s all worth it in the end! Because this chicken dish relies on partly cooking the meat prior to placing it on the grill, it’s a great way to ensure that you avoid that dreaded situation of meat that’s only partly cooked. Pink chicken is never the way to ensure a happy meal! Be sure to follow the instructions carefully and your chicken will be the most popular barbeque dish in your repertoire. The grill should be nice and hot by the time you are ready to place the marinated chicken on it, so get that started before you cook your sauce.
Recipe For Sticky Barbecue Chicken
Cooking and Preparing Sticky Chicken
In a large bowl combine all of the marinade ingredients and stir well; place the chicken in the marinade, cover and place the bowl in the fridge for 2 hours. Now it’s time to prepare the sauce. Wrap the bacon slice around the bunch of Thyme and secure with twine. Heat a large tablespoon of olive oil in a large pan and gently cook the bacon wrapped Thyme until the fat from the bacon begins to infuse the pan. Next, add the finely chopped onion and the garlic and cook on a low heat but do not allow to colour.
Add the remaining ingredients and simmer for 15 minutes stirring often. Once the sauce is cooked, reserve a cup full for serving with the meat; the remaining sauce will be used for basting.
Preheat the oven to 375°F/Gas Mark 5 and then remove the chicken legs and thighs from the fridge. Place the meat on the barbeque for ten minutes, turning them halfway through the process to ensure that they are evenly cooked on the outside. Return them to the kitchen, place in a tin or baking sheet, coat them well with the barbeque sauce and finish cooking in the oven for 20-30 minutes, basting halfway through.
Serve the chicken legs with the reserved sauce which will need to be reheated so that it is piping hot. This dish goes well with salad and fresh, crusty bread. The beauty of this recipe is that although it feels indulgent it is still a healthy way to eat chicken and the sauce makes it extra tasty! It is important to follow the cooking instructions carefully as both steps are necessary to thouroughly cook the meat throughout. When you’ve cooked this recipe once, it’s easy to vary it and to use larger amounts if you are catering for more people. It can also be prepared the night before it is required. Simply make the marinade and store it in the fridge, then place the meat to soak a couple of hours before you plan to cook.