BBQ chicken

Made with a real tasty homemade sauce.

Recipe from: 20 September 2012
Preparation time: 10 min
Cooking time: 35 min


  • 1
    whole chicken - spatchcock style
  • or 8 mixed chicken pieces - skin on
  • for the bbq sauce:
  • 2
    olive oil
  • 2
    tomato sauce
  • 2
    balsamic vinegar
  • 1
    runny honey
  • 1
    lemon juice
  • 1
    Dijon mustard
  • 1
    wholegrain mustard
  • 1
    chilli flakes - or 1 chilli desseded and chopped
  • 1
  • 1/2
    dried coriander
  • 1/2
  • 1/2
  • 1/2
    dried thyme
  • 2
    cloves garlic - roughly chopped
  • 1
    pinch of salt and freshly ground black pepper
  • 2
    hot water - to loosen the mixture
Servings: Change Serving


Baste the chicken in the BBQ mixture, and leave to stand in the fridge for as long as possible before cooking (covered with cling film and rested overnight in the fridge is even better, but not essential).

Remove from the fridge and bring to room temperature about 20 minutes before cooking.

Pre-heat the BBQ (roughly medium-high heat if it is gas and has adjustable temperatures).

Cook on the grill for 30-35 minutes, with the lid down if you have one, turning half way, until cooked through. Remember to keep basting with any extra sauce every 10 minutes or so during the cooking process.

Remove and serve with a side of your choice, like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and slices of chicken piled high.

To see a step-by-step picture gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


Read more on: poultry  |  recipe  |  checkers braai  |  recipes


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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