Ingredients
- 1 whole chicken, jointed, or 8 bone-in chicken pieces (we used legs, breasts, thighs and wings)
For the spice rub
- 1 tsp sea salt
- 1 tbsp smoked paprika
- 1 tsp garlic granules
For the BBQ sauce
- 2 tbsp runny honey
- 2 tbsp cider vinegar
- 2 tbsp light brown soft sugar
- 200g American mustard
Method
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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.
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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.
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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.