BBQ chicken thighs

I originally started trialling this recipe in the summer when it was hot and I wanted BBQ food. Although I’m finding that even now heading into winter I am still eating it! It’s sticky and sweet and goes well with comfort food such as mash potatoes. This serving covers either 4 thighs or two leg portions, and can easily be frozen after the chicken has  been cooked. Ensure that your food is thoroughly heated through if reheated the chicken after cooking.

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Chicken And chips 🍗

BBQ sauce

covers 4 thighs or 2 legs, ❄️

Ingredients

  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 2 tsp smoked paprika
  • 1 tsp sugar (taste and add more if you like it sweeter)
  • 1 tbsp water (leave out if just using the sauce for dipping)

 

Method

  1. Preheat oven to 180 degrees C. Mix all of the sauce ingredients together in a bowl and put to one side
  2. When the oven is up to temperature put the chicken on a tray, score the skin on the thighs with a knife, and place in the oven for 10 minutes
  3. Take chicken out and brush over the sauce And return to the oven for a further 20 mins
  4.  OPTIONAL: Finnish off on the BBQ for a chargrilled effect for 2-5 mins

 

This sauce can also be used as just a dipping sauce. It can also be easily doubled for more chicken.

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