Sunday, 27 March 2011

Barbecue Marinaded Chicken

One day my sister turned up to see me, with an armful of cookery books that she didn't use. Although gratefully received, the books were then plonked on the bookshelf and went through two house moves before I actually picked one of them up the other day and decided to have a look through. And so it was that I found myself idly flicking through the Good Housekeeping Step-by-Step Low Fat Cooking. Written in 1999, it's full of arty little dishes including pears in madeira and melon salads. But one photograph made my tummy rumble. The Barbecue Chicken recipe.



The recipe contains mostly ingredients from the cupboards - so not really any extra shopping needed, which means it's perfect for when you get those cravings for sweet, salty, sticky marinaded chicken. You cook the lot in one dish too - so it's great for washing up. I've tinkered with the recipe and offer my version of it here. We like it served with a leafy green rocket salad but it's also good with rice or chips! Save any chicken leftovers for eating in sandwiches or stir fries, too.

PS After spending ages scrubbing the roasting dish clean of burnt, sticky marinade I'd suggest lining it either with some crumpled up greaseproof paper doused under the tap (a la Jamie), using a disposable foil tray (a la Nigella) or just line a regular roasting dish with some roasting foil.

Barbecue Chicken
serves 4

Ingredients
  • 600g small new potatoes, washed (larger ones cut in half)
  • 8 chicken portions - I use organic, free-range (4 thigh fillets and 4 chicken drumsticks)
  • 2 small onions
  • 8 tbsp tomato ketchup
  • 2 tbsp dark muscovado sugar
  • 2 tsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, chopped finely

Method
  1. Preheat oven to 200C. Add a good pinch of salt to a pan of cold water, tip in the potatoes and bring to the boil, cooking them until they are just tender.
  2. Meanwhile, peel the onions and cut into chunky wedges. In a bowl, mix the tomato ketchup, sugar, mustard, Worcestershire sauce and garlic.
  3. Divide the chicken and onions between two roasting dishes and pour the marinade on top, making sure everything is entirely covered.
  4. When the potatoes are cooked, drain them and add to the chicken and onions in the dish. Drizzle with a little olive oil and sprinkle with a little salt.
  5. Cook in the oven for around an hour - but check at about 45 minutes - until the chicken is cooked and the potatoes are golden.

2 comments:

  1. Sounds really good. I love the sound of homemade bbq sauce.

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  2. I love bbq chicken, it is one of my favorite dishes. My mother prepare it in a delicious way, but I think she use some different ingredients.

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