Sticky beer-baked chicken

Name: Sticky beer-baked chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6-8
Cuisine: British recipes
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

Easy
October 2016

Easy
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

Nutrition: For 8

Calories: 408kcals
Fat: 11.4g (3.2g saturated)
Protein: 60.4g
Carbohydrates: 14.3g (13.4g sugars)
Fibre: 1.2g
Salt: 2.2g

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

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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

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

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.

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.

delicious. tips

Make up to 12 hours ahead, cover and chill. Serve cold as part of a salad platter.

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3.6 votes

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Dianne D'Souza says:
11th Aug 2017 at 9:06 am
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.
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