Sweet, smoky and full of summer flavour, this sticky BBQ chicken recipe is made for warm August evenings and relaxed weekends around the table.
Juicy chicken thighs are coated in a simple sticky glaze before being cooked on the barbecue until beautifully caramelised. Served alongside charred corn on the cob and a fresh, crunchy summer slaw, it’s an easy meal that works just as well for a family dinner as it does for entertaining friends.
For the best flavour, start with good-quality British free-range chicken thighs from Parson’s Nose. Their darker meat stays wonderfully juicy on the barbecue and takes on the sticky marinade particularly well.
- Serves: 4
- Preparation: 20 minutes, plus marinating
- Cooking: 25 to 30 minutes
- Difficulty: Easy
Ingredients
For the BBQ chicken
- 8 free-range chicken thighs, bone-in and skin-on
- 3 tbsp tomato ketchup
- 2 tbsp runny honey
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 garlic cloves, finely grated
- 1 tsp smoked paprika
- Sea salt
- Freshly ground black pepper
For the corn
- 4 corn on the cob
- 40g butter, softened
- Half tsp smoked paprika
- Pinch of sea salt
- 1 lime, cut into wedges
For the crunchy slaw
- Quarter of a red cabbage, finely shredded
- Quarter of a white cabbage, finely shredded
- 2 carrots, grated
- 4 spring onions, finely sliced
- Small handful of fresh parsley, roughly chopped
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Squeeze of fresh lemon juice
- Sea salt and black pepper
Method
-
Marinate the chicken
Combine the ketchup, honey, Worcestershire sauce, mustard, apple cider vinegar, olive oil, garlic and smoked paprika in a large bowl.
Season with salt and pepper, then add the free-range chicken thighs and turn until thoroughly coated.
For the best flavour, cover and leave to marinate in the fridge for at least an hour. If you’re planning ahead, you can do this the evening before.
2. Make the summer slaw
Add the shredded cabbage, carrot, spring onion and parsley to a large bowl.
In a separate small bowl, combine the mayonnaise, cider vinegar, mustard and lemon juice. Season to taste before adding to the vegetables.
Mix everything together until lightly coated. Cover and refrigerate while you cook the chicken.
3. Prepare the BBQ
Heat your barbecue, creating a medium-hot cooking area and a cooler area where the chicken can cook more gently.
Remove the chicken from the marinade, retaining any marinade that has not come into contact with raw chicken if you made a separate portion for glazing.
Start the thighs skin-side down over the heat to develop colour, then move them to the cooler part of the barbecue to continue cooking.
4. Cook until sticky and caramelised
Cook the chicken for approximately 25–30 minutes, turning regularly to prevent the glaze from burning.
Brush with a separately reserved portion of glaze during the final few minutes until the outside is glossy and caramelised.
The chicken is ready when cooked completely through; if using a meat thermometer, check the thickest part has reached a safe internal temperature of 75°C.
Leave the chicken to rest for around five minutes before serving.
5. Char the corn
While the chicken is cooking, mix the softened butter with the smoked paprika and a pinch of salt.
Cook the corn directly on the barbecue, turning regularly until tender and lightly charred.
Brush with the paprika butter while still hot and finish with a squeeze of fresh lime.
Butcher's Tip
Choose bone-in, skin-on chicken thighs for the BBQ. They stay juicier than leaner cuts and the skin becomes beautifully crisp and caramelised over the heat. Start them over direct heat to get some colour, then move them to a cooler part of the barbecue to cook through gently without burning the sticky glaze.
Take the chicken out of the fridge around 20 minutes before cooking so it loses some of its chill before hitting the BBQ.
To serve
Pile the sticky BBQ chicken onto a large serving platter with the charred corn and lime wedges. Serve the crunchy summer slaw alongside and let everyone help themselves.
For a larger summer gathering, add warm bread, a simple green salad and a selection of other BBQ meats from Parson’s Nose.
What chicken is best for a BBQ?
Chicken thighs are particularly good for barbecuing because their higher fat content helps them remain juicy while developing plenty of colour and flavour.
Bone-in, skin-on thighs are ideal for this recipe, although boneless chicken thighs can also be used if you want something quicker to cook.
Can I cook sticky BBQ chicken in the oven?
Yes. If the weather isn't cooperating, this recipe can be cooked in the oven instead.
Cook the marinated chicken at approximately 200°C / 180°C fan until cooked through, finishing under a hot grill for a few minutes if necessary to caramelise the glaze. Always check the chicken is thoroughly cooked before serving.
Can I prepare it in advance?
The chicken can be marinated the day before and kept covered in the refrigerator. The slaw can also be prepared a few hours before serving.
That makes this a particularly useful recipe for summer entertaining: most of the preparation can be finished before your guests arrive.
Premium Meat Delivered Across the UK
We offer nationwide UK delivery on premium meat, making it easy to plan meals without visiting a shop. Browse our shop today.
You can also find us in person at Fulham, Putney, and South Kensington, where we offer in store click and collect.
