BBQ chicken

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Serves: 4

By iCod

(2 Votes) 2


  • 6 tbsp tomato puree

  • 4 tbsp balsamic vinegar

  • 4 tbsp dark brown sugar

  • 1 tsp smoked sweet paprika

  • 3 cloves garlic crushed

  • 1 tbsp tabasco

  • 1 tbsp chilli powder

  • 4 tbsp Worcestershire sauce

  • 2 tbsp Dijon mustard

  • 8 free range chicken legs trimmed of excess fat


  1. In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour or overnight.
  2. Scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Place on a hot barbecue or grill and cook for about 25 minutes, turning occasionally.
  3. When browned, brush the chicken with the marinade and cook for another 10-15 minutes, turning and basting frequently until cooked through. To test if the meat is done, insert a small knife into the thickest part of a chicken leg and the meat should no longer be pink at the bone.
  4. If you want to cook this in the oven, bake the chicken legs at 200C/Gas Mark 6 for 30-40 minutes until cooked. Baste with the marinade 10 minutes before the end of the cooking time.

Handy Hint

I use less chilli.

Additional Information

  • Make Ahead

  • bbq

  • Chicken

  • Main Course

  • Nut Free

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • loonyrationalist 28/09/10 16:48


  • iCod 17/01/08 15:37

    great wiht roasted veg and homemade wedges, for bbqs or in the oven