Sticky beer-baked chicken
- October 2016
- Serves 6-8
- Hands-on time 20 min, oven time 45-50 min, plus 4 hours marinating
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.
- Dairy-free recipes
- 11.4g (3.2g saturated)
- 14.3g (13.4g sugars)
- 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
- 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.
Make up to 12 hours ahead, cover and chill. Serve cold as part of a salad platter.
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