• 1 whole chicken, jointed, or 8 bone-in chicken pieces (we used legs, breasts, thighs and wings)

For the spice rub

For the BBQ sauce


  • STEP 1

    To make the spice rub, mix the salt, smoked paprika and garlic granules together in a large bowl. Add the chicken pieces and toss well to coat. Transfer to the fridge to chill for at least 2 hrs.

  • STEP 2

    To make the BBQ sauce, tip the honey, vinegar, sugar and mustard into a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool.

  • STEP 3

    Heat the oven to 180C/160C fan/gas 4. Pour half of the the BBQ sauce into a large bowl, add the seasoned chicken pieces and toss to coat. Spread the chicken out on a baking tray and roast for 1 hr, occasionally basting with more BBQ sauce, until the chicken is cooked through and sticky. Serve with truffled mac ‘n’ cheese, onion rings and coleslaw if you like.

Recipe from Good Food magazine, March 2020

Goes well with


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A star rating of 4.2 out of 5.7 ratings