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Sticky BBQ chicken

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Author: Helen Kingscott, Posted: Tuesday, 24th June 2025, 09:00, Tags: Recipes, Meat

Delicious fall-apart chicken legs – perfect to serve hot with your BBQ or cold with a fresh summer salad. Whether you’re a grill master or a backyard beginner, this recipe uses store-cupboard favourites and couldn’t be simpler to make.

Ingredients (serves 6):
6 chicken legs (skin on or off)
6 tbsp tomato ketchup
3 tbsp tomato purée
3 tbsp runny honey
3 tbsp Worcestershire sauce
2-3 tsp lazy garlic
1 tbsp grainy mustard (optional)

Method:
1. Use a sharp knife to make shallow slits in the top of the chicken legs.

2. Add the marinade ingredients to a large bowl and mix well.

3. Add the chicken legs and, using your hands, coat them all over with the marinade, then cover the bowl. Put it in the fridge for at least an hour, or prepare the night before if you want to get ahead.

4. Heat the oven to 220°C (fan 200°C/gas mark 7).

5. Line a roasting tin with baking paper, as they get a little sticky.

6. Add the chicken legs, skin side up, then pour over the rest of the marinade.

7. Cook for about 40-50 minutes depending on the size of the legs. You could pull one apart slightly to check it is cooked, or use a food thermometer (a safe temperature is at least 75°C).

8. Serve hot or cold, with your choice of sides.

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