This recipe serves up to 6 people. Preparation time: 20 mins. Approx cooking time: 40 mins.
• 1.5kg/about 20 skinless chicken pieces (washed and patted dry)
• 1 tbsp sunflower oil
• A jar of Bim’s Kitchen Hot Tangy BBQ Sauce
Pour ¾ of the bbq sauce over the chicken and mix thoroughly. Leave chicken to marinate in the fridge for at least 1 hour (the longer the better, overnight if you can).
Remove marinated chicken from the fridge at least 30 mins before cooking. Heat oven to 225°C. Fully line a large roasting tin with baking foil (just makes washing up easier!). Coat the foil with the sunflower oil, place the chicken pieces flat in the tin and pour over the remaining bbq sauce. Tightly cover the tin with more baking foil and place the tin in the middle of the pre-heated oven for 20 mins. Remove the tin from the oven and carefully open the foil cover. Reduce the oven temperature to 190°C.
Carefully pour the chicken juices in the tin into a bowl (keep as a smoky chicken broth to cook something else). Baste the chicken pieces with the remaining ¼ jar of bbq sauce and return to the middle of the oven for about 10 mins. Turn oven to “grill” for a further 10 mins. Make sure chicken is fully cooked through (juices should run clear) and nicely browned and sticky. Drizzle the thickened bbq sauce juices at the bottom of the tin over the chicken before serving with your chosen side dishes. TIP: the final oven baking/grilling can be done on an outside BBQ instead.
Thanks to Bim's Kitchen for this great recipe.