Delia Smith BBQ Chicken Recipe is best treated as a slow-cooked, flavourful chicken dish. The chicken is seasoned well, cooked until tender, then finished with a rich barbecue-style glaze that clings to the surface without burning.
Ingredients
- 8 chicken thighs or drumsticks, preferably skin-on and bone-in
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 4 tbsp tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp English mustard
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 100ml chicken stock
- 1 tbsp lemon juice
How to Make Delia Smith BBQ Chicken
Step 1
Preheat the oven to 190°C (170°C fan), Gas Mark 5.
Pat the chicken dry with kitchen paper and season with salt and black pepper. Heat the oil in a large ovenproof frying pan or casserole over medium-high heat. Brown the chicken for about 5–7 minutes on each side, working in batches if necessary. Transfer the chicken to a plate.
Lower the heat and add the chopped onion. Cook for 5 minutes until softened, then add the garlic and cook for another minute.
Step 2
Stir in the tomato purée, ketchup, Worcestershire sauce, mustard, brown sugar, cider vinegar, smoked paprika and thyme. Cook for 1–2 minutes, stirring constantly, until the mixture becomes glossy and fragrant.
Pour in the chicken stock and lemon juice, scraping the browned pieces from the bottom of the pan. Return the chicken to the pan and spoon some of the sauce over each piece.
Step 3
Cover the pan loosely with foil and bake for 30 minutes. Remove the foil, turn the chicken and coat it generously with the sauce.
Return to the oven uncovered for another 20–25 minutes, or until the chicken is thoroughly cooked and tender. The sauce should have reduced to a thick, sticky consistency.
For an especially glossy finish, spoon the sauce over the chicken several times during the final 10 minutes. If using a meat thermometer, the thickest part of the chicken should reach 75°C.
Rest the chicken for 5 minutes before serving.
What to Serve With Delia Smith BBQ Chicken
This chicken works particularly well with simple sides that can handle the rich sauce:
- Coleslaw: Cool, crunchy cabbage balances the smoky-sweet chicken.
- Jacket potatoes: Spoon the barbecue sauce over the potato for an easy accompaniment.
- Corn on the cob: Grill or boil it, then finish with butter and a little black pepper.
- Green salad: Use lettuce, cucumber and tomatoes with a sharp vinaigrette.
- Potato salad: A lightly dressed potato salad works well for a summer meal.
- Rice: Plain long-grain rice absorbs the sauce without competing with it.
Delia Smith BBQ Chicken Nutrition Information
Approximate nutrition per serving, assuming 4 servings and using skin-on chicken thighs:
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 32 g |
| Carbohydrates | 23 g |
| Fat | 27 g |
| Saturated fat | 6 g |
| Sugar | 13 g |
| Fibre | 2 g |
| Sodium | 850 mg |
The figures vary according to the chicken cut, amount of sauce consumed and specific brands of ketchup, mustard and Worcestershire sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts cook more quickly and contain less fat, so reduce the oven time and check the internal temperature carefully to prevent them drying out.
Can I make the chicken ahead of time?
Yes. Cook the chicken, allow it to cool, then refrigerate it in a covered container. Reheat gently in the oven with some of the sauce until piping hot throughout.
Can I cook this on the barbecue?
Yes, but cook the chicken over indirect heat first. Apply the sauce toward the end of cooking because the sugar can burn over strong direct heat.
Why is my barbecue sauce too thin?
Simmer it uncovered for a few minutes to reduce excess liquid. The finished sauce should coat the back of a spoon rather than run like a thin gravy.
Can I make the sauce less sweet?
Certainly. Reduce the brown sugar to 1–2 teaspoons and increase the cider vinegar slightly. The sharper sauce works particularly well with fatty chicken thighs.
Can I use boneless chicken?
Yes. Boneless thighs are particularly suitable because they remain juicy while cooking and take less time than bone-in pieces. Check them earlier than the recipe’s stated cooking time.