Sticky BBQ Chicken
This is a really yummy recipe for a sticky, slightly spicy sauce for chicken portions and they can be cooked on the BBQ, griddle or in a wok. It’s an absolute doddle to make and much quicker than grabbing a jar of sauce from the supermarket shelf!
In this recipe I have used chicken fillets but drumsticks, thighs or wings would work well too.
For a crowd, simply double the recipe – or if you like lots of sticky sauce, double the recipe anyway!
If there is any chicken leftover, refrigerate, then make a chicken, salad and mayo sandwich the next day, or just eat cold in a salad – delicious!
4 chicken fillets – each sliced into 3 pieces, lengthways
4 tbsp tomato ketchup
4 tbsp oil (preferably rapeseed)
2 tbsp malt vinegar
2 tbsp dark brown sugar
1 garlic clove minced
½ tsp dried oregano
½ tsp paprika
Sea salt & black pepper
Put all the sauce ingredients in a medium sized mixing bowl and stir until blended. Add the chicken pieces, and time permitting, cover the bowl and leave the chicken to marinade for 30 minutes or so.
Remove the chicken pieces with a slotted spoon and place on a preheated BBQ, wok or griddle. Cook until there is no pink inside the meat and the juices run clear.
Put the remaining sauce in a small saucepan and heat through gently for a couple of minutes. Add a splash of water if the sauce is too thick.
Once the chicken is cooked, transfer to a serving dish and drizzle the remaining sauce over the top.
This recipe will go with almost any side dish – potatoes of any sort, rice, quinoa or crusty bread and stir fried or steamed green vegetables such as broccoli, pak choi, green beans, peas, courgettes or simply a mixed green salad.