This Delia Smith Bbq Chicken Recipe is based on Delia Smith’s classic Chicken in Barbecue Sauce, a straightforward oven-baked dish from Delia’s Complete Cookery Course. The chicken is first roasted with onion, then coated with a tangy barbecue sauce made with soy sauce, dry white wine or cider, ginger, mustard, tomato purée, garlic and brown sugar.
Ingredients
For the Chicken
- 4 chicken Maryland pieces, or 8 chicken thighs and drumsticks
- 1 teaspoon olive oil
- Freshly ground black pepper
- 1 medium onion, finely chopped
- Fresh thyme, for serving
For the Barbecue Sauce
- 5 tablespoons dry white wine or dry cider
- 5 tablespoons light soy sauce
- 1 heaped teaspoon ground ginger
- 1 heaped teaspoon mustard powder
- 1 heaped teaspoon tomato purée
- 1 garlic clove, crushed
- 1 tablespoon soft brown sugar
Note: The soy sauce provides plenty of salt, so additional salt is not needed before the barbecue sauce is added.
How to Make Delia Smith BBQ Chicken Recipe
Step 1: Prepare the Chicken
Preheat the oven to 200°C (400°F).
Pat the chicken pieces thoroughly dry with kitchen paper. This helps the skin brown properly instead of steaming in the roasting tin.
Rub the chicken lightly with olive oil and season with freshly ground black pepper. Scatter the chopped onion around the chicken in a shallow roasting tin.
Roast for about 20–30 minutes, depending on the size of the pieces.
Step 2: Make the Barbecue Sauce
While the chicken is roasting, place the white wine or cider, soy sauce, ground ginger, mustard powder, tomato purée, crushed garlic and brown sugar in a bowl.
Whisk with a fork until the mixture is smooth.
The sauce should taste salty, tangy and slightly sweet, with the ginger and mustard giving it some depth.
Step 3: Add the Sauce and Finish Cooking
Remove the chicken from the oven and pour the barbecue sauce over the pieces.
Return the roasting tin to the oven and cook for another 20–25 minutes, basting the chicken with the sauce several times during cooking.
The sauce should reduce around the chicken and become darker and more concentrated. Check the thickest part of the chicken before serving; it should be completely cooked through with no raw meat remaining.
Scatter over a little fresh thyme and serve immediately.
What to Serve With Delia Smith BBQ Chicken
The rich, salty-sweet sauce works best with simple sides that do not compete with the chicken.
- Brown rice salad – a particularly good pairing with the original style of the dish.
- White rice – absorbs the barbecue sauce nicely.
- Roast or boiled potatoes – ideal for a more substantial meal.
- Coleslaw – the cool, crisp texture balances the warm sauce.
- Green salad – use a sharp vinaigrette to cut through the richness.
- Corn on the cob – works especially well for a summer barbecue-style meal.
For a complete dinner, serve two chicken pieces per person with rice and a crisp salad.
Delia Smith BBQ Chicken Nutrition Information
Approximate nutrition will depend on the chicken pieces used, how much sauce remains in the roasting tin and the amount of skin eaten.
| Nutrient | Approx. per serving |
|---|---|
| Calories | 350–400 kcal |
| Protein | 30–35 g |
| Fat | 18–24 g |
| Carbohydrates | 10–14 g |
| Sugars | 6–8 g |
| Sodium | 1,200–1,600 mg |
The sodium level is relatively high because of the soy sauce. Using reduced-salt soy sauce can lower it considerably.
FAQs
Can I use chicken breasts?
Yes. Chicken breasts can be used, but they cook faster than thighs and drumsticks. Start checking them earlier so they do not become dry.
Can I make this recipe with chicken thighs only?
Yes. Boneless or bone-in thighs work well. Bone-in thighs will generally stay juicier and give the sauce more flavour.
Can I prepare the barbecue sauce ahead of time?
Yes. Mix the sauce several hours ahead and keep it covered in the refrigerator. Bring it out while the chicken begins cooking.
Can I make this on an outdoor barbecue?
Yes, although the original method is oven-based. Cook the chicken over moderate heat and brush with the sauce toward the end of cooking. Sugar in the sauce can burn quickly over strong direct heat.
Why is the chicken cooked before adding the sauce?
The initial roasting gives the chicken time to brown and allows excess moisture to evaporate. Adding the sauce later prevents it from becoming watery and gives the final glaze a more concentrated flavour.
Can I use dark soy sauce?
Light soy sauce is preferable because it provides seasoning without making the sauce excessively dark or heavy. If dark soy sauce is all you have, use slightly less and adjust to taste.
How should I store leftovers?
Cool the chicken promptly, place it in a covered container and refrigerate. Use within 3 days and reheat thoroughly before eating.