Sticky beer-baked chicken
- Published: 9 Nov 16
- Updated: 4 Apr 24
Baked to sticky perfection in a sweet and spicy dark ale marinade, these beer-baked chicken joints are finger-licking good.
Looking for more sumptuously sticky recipes? Try our roast pork ribs in a sticky marmalade marinade.
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Ingredients
- 2.5kg British free-range chicken joints (a mix of skin-on, bone-in thighs, breasts and drumsticks)
For the dry spice rub
- 1½ tsp fine sea salt
- 1½ tsp sweet paprika
- ¾ tsp each onion powder, dried thyme and ground white pepper
- ½ tsp each cayenne pepper, finely ground black pepper and garlic powder
For the sticky glazing sauce
- 200ml dark, sweetish ale (we used Theakston Old Peculier)
- 200ml tomato ketchup
- 1 tbsp dark soft brown or muscovado sugar
- 50g maple syrup
- 1 tbsp balsamic vinegar, red wine vinegar or lemon juice
- 2 tsp dijon mustard
- 3 garlic cloves, crushed
- 1½ tsp sweet paprika
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Method
- Cut the bone-in breasts in half. Put all the chicken joints in a large, non-stick roasting tin. Mix the dry spice rub ingredients together in a small bowl and sprinkle over both sides of the chicken pieces. Cover with cling film and refrigerate for at least 4 hours, or overnight.
- Heat the oven to 190°C/170°C fan/gas 5. Remove the cling film, then bake the chicken pieces skin-side up for 15 minutes. Remove the tin from the oven, turn the chicken over and bake for a further 15 minutes.
- Meanwhile, for the sticky sauce, mix all the ingredients together in a pan. Simmer for 20 minutes, stirring occasionally, until it has reduced and thickened slightly.
- Remove the chicken pieces from the oven and brush liberally with some of the sauce. Return to the oven for a further 5 minutes, then remove them, turn them back over and brush with some more glaze. Bake for another 5 minutes. Repeat once or twice until the chicken is tender and cooked through. Serve with a cacik salad (or coleslaw) and a green salad.
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- Recipe from October 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 408kcals
- Fat
- 11.4g (3.2g saturated)
- Protein
- 60.4g
- Carbohydrates
- 14.3g (13.4g sugars)
- Fibre
- 1.2g
- Salt
- 2.2g
delicious. tips
Make up to 12 hours ahead, cover and chill. Serve cold as part of a salad platter.
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Really delicious dish, a little spicier than anticipated, I had no onion powder, but still loved it!
Came out simply superb, though I increased the amounts of ingredients for the spice rub and put two tbsp of balsamic vinegar for the sauce instead of one, and crushed and chopped the garlic for it too.