Classic BBQ Chicken
Chicken with a classic rub and basted in a BBQ sauce is a crowd pleaser at any BBQ. Using both direct heat (for charring) and indirect heat for cooking through, this can be cooked on either gas or charcoal, although charcoal adds to the smokey flavours. We used legs and breasts from the Swaledale Butchers BBQ Box but this will also work using thighs.
Serves 4
Ingredients
1.5kg chicken pieces (legs/thighs/breasts)
RUB Ingredients
2 tbsp brown sugar
2 garlic cloves, crushed
1 tsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tsp olive oil
SAUCE Ingredients
½ cup of onion, chopped finely
1 tbsp olive oil
3 tbsp tomato puree
2 tbsp white vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
Salt and black pepper to taste
Method
Add rub ingredients to a mortar and pestle and mash together into a paste.
Massage into chicken pieces, covering well. Put into a resealable plastic bag or container and leave to marinate in the fridge for a minimum of one hour, ideally overnight.
Sauté the onions in a pan with the olive oil for 5 mins, until soft. Add the rest of the sauce ingredients and simmer for 10 minutes. If too thick, add a splash of water.
Set up your BBQ for indirect and direct cooking at a medium heat (180°C).
Cook the chicken on direct heat for 6-10 minutes, turning halfway through, until it is lightly charred on both sides.
Move to indirect heat for 20 minutes (varies depending on the piece), basting with the sauce occasionally and turning halfway, until cooked through and internal temperature is 75°C.
Depending on the outside temperature, serve with a fresh salad (or, on cooler days, mac ‘n’ cheese) and corn bread.