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Bits & pieces of chicken with BBQ sauce no. 3


  • Heat a little vegie oil in a large heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again.
  • Then add the stock, ketchup, brown sugar, chipotle, mustard, Worcestershire and a generous amount of seasonings. Mix well and cook for about 15 mins until thick and fragrant. Taste the sauce for seasoning and split into 2 bowls, setting one aside.
  • At the same time, generously spray the chicken with oil, season and cook on a preheated ridged grill (or BBQ), skin side down first.
  • After about 15 mins, brush the chicken with plenty of the sauce and cook until caramelised on both sides, continually brushing with the sauce.
  • Serve the chicken with the spring onions sprinkled on top and the reserved sauce on the side.


  • vegetable oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1 cup chicken stock
  • ¾ cup tomato ketchup
  • 2 scant tbsp brown sugar
  • 1 heaped tbsp chipotle in adobo (or any chilli paste)
  • 1 heaped tbsp Dijon mustard
  • 1½ tbsp Worcestershire sauce
  • sea salt & freshly ground pepper
  • 1 whole chicken, portioned into 6-8 pieces
  • olive oil spray
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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