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Sticky barbecued chicken

Sticky barbecued chicken

Total Time
1 hr
10 min
50 min


Brown sugar

3 tsp, dark

Ground paprika

1 tbs

Chilli powder

5 tsp

Ground cumin

2 tsp

Ground allspice

¼ tsp

Whole chicken

1350 g, (buy 1 x 1.5kg whole) , jointed into 8, fat trimmed

Tomato sauce (ketchup)

cup(s), (80g)

Apple cider vinegar

2 tbs

Worcestershire sauce

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat a hooded barbecue over medium heat (see tip). Line a large flameproof baking dish with foil and lightly spray with oil.
  2. Combine 1 teaspoon sugar with paprika, chilli powder, cumin and allspice in a small bowl. Season with salt. Rub mixture all over chicken to coat. Place chicken in prepared dish. Turn off burners under flat plate (leaving grill side on). Cook chicken (in dish) on flat plate, with hood down using indirect heat, for 35 minutes.
  3. Meanwhile, combine remaining 2 teaspoons sugar, extra 1 teaspoon chilli powder, tomato sauce, vinegar and Worcestershire sauce in another small bowl. Brush chicken with sauce and cook, with hood down using indirect heat, for a further 10-15 minutes or until cooked through.


You can also cook chicken in an oven preheated to 180°C for 45 minutes or until cooked through. We brush on the barbecue sauce only during the last 15 minutes of baking to prevent the sweet glaze from burning. Line the pan with foil to make it easier to clean up. The recipe will also work with a skinned chicken.