Chef's Special Barbecue Chicken


For 6 Serving(s)

4 pound(s) chicken, jointed
1 teaspoon(s) salt
1 teaspoon(s) black pepper
3 clove(s) garlic, minced
2 tablespoon(s) soy sauce
To Make Barbecue Sauce:
1 ounce(s) Grace Prima Margarine
1 medium onion, minced
3 clove(s) garlic, minced
1 cup(s) chicken stock*
8 ounce(s) Grace Tomato Ketchup
8 ounce(s) Grace Orange Juice
2 ounce(s) Grace Fish and Meat Sauce
1 tablespoon(s) soy sauce
1 teaspoon(s) chilli powder
1 tablespoon(s) sugar
1 tablespoon(s) sherry

Chef's Special Barbecue Chicken Directions

  1. Season chicken with salt, pepper, minced garlic and soy sauce. Cover and place in the refrigerator to marinate for about 1-2 hours.
  2. Arrange chicken on a baking tray and bake in a preheated oven 180°C/350°F until chicken pieces are browned.
  3. Combine dripping with barbecue sauce and spoon over chicken. Return to the oven and cook for a further 20 minutes.

To Make Barbecue Sauce:

  1. Heat margarine in a sauce pot. Add onion and garlic and saute until they become tender.
  2. Add chicken stock, ketchup, orange juice, fish and meat sauce, soy sauce, chilli powder and sugar and mix well. Bring to a boil, then lower flame and simmer for about 15 minutes, stirring and skimming as needed.
  3. Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Remove from flame, add sherry and stir.

Recipe Note:

Chicken Stock: Boil 1 packet Grace Cock Soup Mix with 2 cups water for about 5 minutes. Strain and use as directed.

Difficulty: Easy
Preparation time: 15m
Cooking time: 1h