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Donal Skehan
BBQ Chicken | DonalSkehan.com
  • summer

BBQ Chicken

August 04

The secret to achieving that perfect balance of flavour lies in the spice mix that you can raid your spice drawer for, leaving it to sit for a few hours before grilling.

  • serves Serves 4
  • time 1 hour + marinating time

Method

  1. 1. For the BBQ sauce, put all of the ingredients into a pan over a medium high heat, stir well to combine and bring to a simmer. Keep cooking for 5 - 10 minutes until it thickens a little and looks shiny. Pour into a jar and set aside to cool.
  2. 2. Place the chicken thighs into a bowl and add the sugar, garlic powder, onion powder, mustard powder and cayenne and toss the chicken thighs to coat. Season with salt and pepper and set aside to marinate for at least 1 hour or overnight if possible.
  3. 3. When ready to cook, place your charcoal on one side of your BBQ and light it. Setting the BBQ up this way gives you a direct and indirect source of heat. When the charcoal is grey, place the chicken on the indirect side of the BBQ - the side with no coals underneath. Cook, with the lid on, turning once, for 20 minutes then begin to baste with the BBQ sauce. Continue to baste, turning, for a further 15 - 20 minutes until the chicken is sticky, golden and cooked through - reaching an internal temperature of 74°C. Finish the chicken over the coals on the direct side of the BBQ, allowing it to char slightly. If cooking on gas, set up your BBQ in a similar way - simply turn on one side and leave the other side off - this mimics the effect of using direct and indirect heat on a charcoal BBQ.
  4. 4. Serve with coleslaw, baked potatoes and a big green salad.

Ingredients

8 chicken thighs, bone in, skin on

1 tsp light brown sugar

1 tsp garlic powder

1 tsp onion powder

½ tsp mustard powder

½ tsp cayenne pepper

Salt and freshly ground black pepper

 

For the sticky BBQ sauce:

4 tbsp light brown soft sugar

4 tbsp tomato ketchup

3fl oz apple juice

2 tbsp whiskey or bourbon

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp apple cider vinegar

 

To serve:

Coleslaw

Baked potatoes

Green salad

8 chicken thighs, bone in, skin on

1 tsp light brown sugar

1 tsp garlic powder

1 tsp onion powder

½ tsp mustard powder

½ tsp cayenne pepper

Salt and freshly ground black pepper

For the sticky BBQ sauce:

4 tbsp light brown soft sugar

4 tbsp tomato ketchup

100ml apple juice

2 tbsp whiskey or bourbon

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp apple cider vinegar

To serve:

Coleslaw

Baked potatoes

Green salad

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