Barbecue Marinaded Chicken
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
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.
- 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