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Halogen baked Bbq Chicken Thighs

 6 Chicken thighs
 9 -5 sprays of cooking oil
 For the BBQ sauce
 300 ml Tomato Ketchup
 6 tbsp Worcestershire sauce
 6 tbsp Soy Sauce
 3 tsp Mustard
 6 tbsp Honey
 6 tbsp Lemon Juice
 3 tbsp Brown sugar
 3 Garlic clove chopped
 3 pinches Chilli flakes(optional)
 1 tsp S & P
1

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.

2

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.

3

Remove the Chicken from the fridge. Pat dry with a piece of kitchen roll.

4

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

5

Spray an ovenproof dish with the oil.Remove the chicken from the fridge and transfer to the dish.

6

Place on the lower rack in the Halogen oven

7

Cover with tin foil and
Bake at 200° for 40 mns.

8

Lift off the tinfoil. Turn the chicken over, baste with the sauce, cover with the tinfoil again and bake for another 20mns

9

Remove the tinfoil,and baste again. Bake uncovered for a further 20mns-turning after 10mns-to crisp the skin.

10

Remove from the Halogen and let it rest for 5 mns

11

Serve with buttered New Potatoes and a warm Spinach salad

12

Easy Swaps:-
Chicken thighs for drumsticks or breast.
Tomato Ketchup for puree.-just increase the sugar.