The classic barbeque chicken comes out best with the homemade barbeque sauce and this hassle-free method will guarantee perfectly charred yet succulent barbeque chicken every time!
I am sure that the picture above has already made you hungry if you are a chicken lover! Even if you are not one, this will still make your mouth water craving for this immediately. I can bet on that! Don’t lie!
The homemade barbeque sauce is simply awesome! It’s sticky. It’s sweet. It’s spicy. It’s all that which can take food to a heavenly different level altogether. And these sticky barbeque chicken is just one such delicious example of the endless possibilities.
Summer is all about outdoor barbeques I know. But not all of us could afford that luxury. So this recipe will come as a savior for you, and that too without sacrificing any of the smokiness I promise!
If you are lucky enough to own an outdoor barbeque, you can surely use it for making this from start to end. But even then use the sauce for glazing at the last 10 minutes of cooking. If you glaze the raw chicken with the sauce at the beginning and try grilling them, the sauce with burn [because it has sugar in it] and give a terribly bitter taste. Of course you neither want that not deserve that!
This barbeque sauce is extremely versatile. It would be a great idea if you make a good amount of this sauce at one go and freeze it. This recipe below will produce around 2 cups of the sauce and for one pound of chicken you will need about half cup of sauce to glaze.
I have already planned for the remaining barbeque sauce of mine. How about a barbeque chicken grilled sandwich? Sounds tempting? Stay tuned then!
- Chicken drumsticks – 6 [I used skinless chicken drumsticks only but you can use any skin-on pieces too]
- Salt and pepper to taste
- Tomato ketchup – ½ cup
- Sriracha or any other hot sauce – ½ cup
- Apple cider vinegar – ⅓ cup
- Dijon mustard – 3 tbsp
- Honey – ¼ cup
- Light brown sugar – ½ cup
- Garlic – 3 to 4 cloves, minced
- Salt – ½ tsp
- Crushed black pepper to taste
- Mix all the ingredients for sauce in a small saucepan and gently simmer it on medium heat until reduced to half and turned thick. This will take about 8 to 10 minutes. Pour the sauce in a glass jar with airtight lid and use as required.
- Preheat your over at 200 C / 390 F. Take the chicken in a large bowl and toss with the vegetable oil, salt and pepper.
- Line a baking sheet with aluminum foil and spray/smear cooking oil all over it. Aluminum foil is optional though but helps for easy clean up.
- Cover the chicken with another aluminum foil and roast them in the preheated oven for 40 to 45 minutes turning them once in between after about 20 minutes.
- Once the chicken is nicely roasted and almost cooked through, take them out for glazing with the barbeque sauce.
- Heat a grill pan until super-hot. Brush it with some oil so the chicken doesn’t stick.
- Place the chicken on the hot grill pan and brush the top with barbeque sauce. Turn them over and brush the other side too. Continue to cook the chicken, basting frequently with the sauce, for about 5 to 6 minutes until the chicken legs are glazed thoroughly.
- Serve hot with more barbeque sauce.