- a little vegetable or olive oil for frying
- 2kg chicken thighs
- 4 tbsp BBQ sauce
- 1 tbsp hot sauce e.g. Sriracha or Tabasco
- 1 onion, chopped
- 3 tbsp Worcestershire Sauce
- 80ml vegetable oil
- 4tbsp Mackays Chilli Jam
- 3 cloves garlic, chopped
- 2 tbsp lemon juice
- 1 tsp English mustard
- 1 tsp smoked paprika
- salt and pepper to season
- 2 tbsp fresh coriander to garnish
Follow The Recipe
Make the marinade in a mixing bowl by adding the oil, Mackays Chilli Jam, Worcestershire sauce, garlic, onion, lemon juice, hot sauce, English mustard, BBQ sauce and smoked paprika. Season with salt and pepper and stir to combine.
Place the chicken in a large dish and evenly coat with ¾ of the marinade mixture. Cover with cling film and refrigerate for min. 2 hours.
Heat 2 tbsp of oil in a large non-stick pan. Sear the chicken for approx. 2-3 minutes on each side. Work in batches until all the chicken has been part-cooked.
Transfer the chicken pieces to an oven-proof dish and cover with the remaining marinade mixture. Roast in a preheated oven at 240C / 220C Fan for 20 minutes, or until the chicken has been cooked through.
Garnish with fresh coriander and serve with a fresh salad and buttery roasted corn cobs.