Barbecued Chicken
Barbecued Chicken
Chicken grilled over hot coals with a quick five-ingredient glaze of tomato paste, fruity brown sauce, vinegar, honey and olive oil.
Prep: 10 minutes · Cook: 15-20 minutes
What Is Barbecued Chicken?
Grilled chicken brushed with a fast pantry barbecue glaze — tomato paste, fruity brown sauce, white wine vinegar, honey and olive oil — basted as it cooks over hot coals.
Why Make Barbecued Chicken?
- A homemade glaze from five pantry spoonfuls
- No marinating time needed
- Works on wings or a whole cut-up chicken
- Honey and vinegar balance sweet and sharp
- Easy enough for any weeknight grill
Unico Products Used in This Recipe
Ingredients
- 1 chicken (cut into 8 portions (or 8 chicken wings))
- 3 tsp tomato paste
- 3 tsp brown fruity sauce
- 1 tsp white wine vinegar
- 1 tsp honey (clear)
- 1 tsp olive oil
- 1 clove garlic (crushed (optional))
- salad leaves (to serve)
Instructions
- Remove the chicken skin if you want to reduce the fat.
- Make the glaze: stir the tomato paste, brown fruity sauce, vinegar, honey, oil and garlic together in a small bowl until completely blended.
- Brush the glaze over the chicken and barbecue over hot coals for 15-20 minutes, turning occasionally and basting frequently.
- If the chicken starts to blacken before it's cooked through, raise the rack or move it to a cooler part of the grill.
- Serve on warm plates with fresh salad leaves.
Cooking Tips
- Make sure the coals are properly hot before the chicken goes on
- Baste frequently — the glaze builds in layers
- Move pieces to the cooler side if they darken too fast
- Skinless chicken cuts the fat; skin-on stays juicier
- Check wings are cooked through at the joint
Frequently Asked Questions About Barbecued Chicken
-
1. What is brown fruity sauce?
An HP-style brown sauce — tangy, fruity and a classic glaze ingredient; steak sauce works similarly.
-
2. Can I make this in the oven?
Yes — bake at 400F, basting with glaze, about 25-30 minutes for wings.
-
3. Why does my glaze burn?
Honey and tomato scorch over direct flame — keep the coals hot but the rack high, and turn often.
-
4. Can I glaze other meats?
The same glaze works on pork chops and ribs.
-
5. How do I know the chicken is done?
Juices should run clear at the thickest point — no pink at the bone.
Barbecued Chicken Made Simple
Barbecued Chicken proves a great glaze needs only a few spoonfuls from the pantry. Unico tomato paste gives it body and that lacquered finish.