Chicken Thighs or legs are cheaper to buy than breasts and can be so much tastier too. They can be overlooked though as people aren't sure how to cook them.. The step by step pictures make this easy to follow and will guide you through the cooking process. I've made a bbq marinade for them but you can just use your own if you want. The beauty of making your own sauce is you can customise it for your own tastes. I find commercial sauces can be very vinegary so I leave it out and add some chilli instead as thats how I like it. This feeds 2 but its very easy to increase the quantities to feed 4 or more. Why not give this a try and let us know how you get on in the comments below. We love to hear your thoughts x
Make your sauce by combining all the ingredients in a pan and heat till the sugar has melted and the sauce is thick and glossy. If the sauce is too thick add a little water.
Transfer to a bowl to cool. Taste and adjust the seasoning if needed. Too tart-add some sugar or honey. Too sweet-add some Worcestershire or Soy sauce.
Remove the Chicken from the fridge. Pat dry with a piece of kitchen roll.
Put the chicken in a tray. Coat the chicken on both sides with the sauce,cover with clingfilm and place in the fridge for 30mns to marinate
Spray an ovenproof dish with the oil.Remove the chicken from the fridge and transfer to the dish.
Place on the lower rack in the Halogen oven
Cover with tin foil and
Bake at 200° for 40 mns.
Lift off the tinfoil. Turn the chicken over, baste with the sauce, cover with the tinfoil again and bake for another 20mns
Remove the tinfoil,and baste again. Bake uncovered for a further 20mns-turning after 10mns-to crisp the skin.
Remove from the Halogen and let it rest for 5 mns
Serve with buttered New Potatoes and a warm Spinach salad
Chicken thighs for drumsticks or breast.
Tomato Ketchup for puree.-just increase the sugar.