Our Best BBQ Chicken Recipe..
Serves 4
For the chicken
- 1 kg Springfield Organics organic chicken thighs or drumsticks
- 2 tbsp olive oil
- 2 tbsp tomato ketchup
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
To serve
- Grilled corn
- Mixed green salad
- Charred peppers
- Fresh parsley or coriander
- Lemon wedges
👨🍳 Method
1. Make the marinade
Mix the olive oil, ketchup, honey, vinegar, garlic, paprika, mustard, salt and pepper in a bowl.
2. Marinate
Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Get the BBQ ready
Heat the barbecue to medium heat and, if possible, create a cooler area for indirect cooking.
4. Grill
Place the chicken over the medium heat and cook for around 25–30 minutes, turning regularly. Move it to the cooler side if the marinade starts catching too quickly.
Cook until the chicken is completely cooked through, with no pink meat and clear juices. For accuracy, check the thickest part with a food thermometer.
5. Get that sticky finish
During the final few minutes, brush with a little extra marinade that has been boiled first. Give the chicken one final turn until beautifully caramelised and charred.
6. Rest & serve
Rest for 5 minutes, then serve with grilled corn, salad, lemon and plenty of the smoky juices.
⭐ My secret upgrade
Add ½ tsp chipotle chilli flakes to the marinade and the juice of ½ a lime just before serving. You get that sweet-smoky barbecue flavour with a little heat and acidity — brilliant with organic chicken.