Sticky barbecued chicken
3 tsp, dark
1350 g, (buy 1 x 1.5kg whole) , jointed into 8, fat trimmed
Tomato sauce (ketchup)
⅓ cup(s), (80g)
Apple cider vinegar
1 x 3 second spray(s)
- Preheat a hooded barbecue over medium heat (see tip). Line a large flameproof baking dish with foil and lightly spray with oil.
- 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.
- 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.