This is my go-to way to make proper sticky BBQ chicken at home: deeply savoury, gently smoky, and lacquered with a glossy glaze that clings to every bite. The chicken stays juicy with lightly crisped edges, while the sauce cooks down into that familiar sweet and tangy barbecue finish. It’s an easy, unfussy recipe that suits a weeknight, but still feels like something special. Total time is about 1 hour, including prep.
Ingredients
For the chicken
- 8 chicken thighs (bone-in, skin-on)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil
For the BBQ sauce
- 200g tomato ketchup
- 60g soft light brown sugar
- 2 tbsp apple cider vinegar (or malt vinegar)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic granules (or 1 small clove garlic, finely grated)
- 1/4 tsp chilli flakes (optional)
- 1 to 2 tbsp water (only if needed to loosen)
To serve (optional)
- Chopped spring onions
- Lemon wedges
- Extra warmed BBQ sauce for dipping
How to Make Delia Smith Bbq Chicken Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a roasting tin with foil for easy washing up, and place a shelf in the middle of the oven so the chicken cooks evenly and the glaze colours nicely.
- Prep the chicken: Pat the chicken thighs dry with kitchen paper. This small step helps the skin crisp and stops the glaze sliding off later. Season all over with the salt and pepper, then rub with the oil.
- Start roasting: Arrange the thighs skin-side up in the tin, leaving a little space between them. Roast for 20 minutes to get the chicken cooking and the skin starting to turn golden.
- Mix the BBQ sauce: While the chicken roasts, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, smoked paprika, garlic, and chilli flakes (if using). If the sauce feels very thick, add 1 to 2 tablespoons of water so it brushes easily.
- Glaze and bake: After the first 20 minutes, remove the tray and brush the chicken generously with BBQ sauce. Return to the oven for 20 minutes more, basting once halfway through with another light layer of sauce.
- Finish for a sticky shine: Brush on a final layer of sauce and roast for 5 minutes. If you want a deeper caramelised finish, switch to the grill for 1 to 3 minutes, but stay close because the sugar can catch quickly.
- Rest and assemble: Rest the chicken for 5 to 10 minutes so the juices settle. Serve on a platter with any extra sauce and a scattering of spring onions, or simply with lemon wedges for a fresher finish.
Tips
How do I stop the BBQ sauce from burning?
Most BBQ sauces contain sugar, so high heat can darken it fast. Do the first part of the roasting without sauce, then glaze for the final 20 to 25 minutes. If your oven runs hot, drop the temperature to 190°C (170°C fan) for the glazing stage.
How can I make sure the chicken stays juicy?
Bone-in thighs are naturally forgiving, but resting really matters. Give the chicken 5 to 10 minutes after baking before you cut or serve it. If you have a thermometer, aim for 75°C at the thickest part.
Why is my glaze sliding off the chicken?
Usually the chicken is too wet. Pat it dry before seasoning, and let it roast for 20 minutes before the first glaze so the surface is hot and slightly tacky. A thicker sauce also clings better, so only add water if you truly need it.
Can I use drumsticks or breast pieces instead?
Yes. Drumsticks work exactly the same and may need an extra 5 to 10 minutes depending on size. Breast pieces cook faster and can dry out, so check early and glaze a little later in the bake.
Serving Suggestions
- Coleslaw and corn on the cob
- Oven chips or chunky wedges
- Buttered sweetcorn rice and a simple green salad
- Soft rolls with pickles for BBQ chicken sandwiches
Storage
Room temperature
Let the chicken cool, then do not leave it out for more than 2 hours (or 1 hour in very warm weather). After that, refrigerate.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in a 180°C oven for 12 to 18 minutes until piping hot, or microwave in short bursts. A quick brush of extra sauce before reheating helps keep it glossy.
Freezing
Freeze cooled chicken (preferably off the bone for easy portions) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat thoroughly. If the glaze looks dull after thawing, warm a spoonful of sauce and brush it on at the end.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 26 g
- Protein: 35 g
- Fat: 30 g
- Saturated fat: 8 g
- Sodium: 980 mg
Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and portion sizes you use.
FAQs
Can I make Delia Smith BBQ chicken in advance?
Yes. Roast the chicken up to the first glazing stage, cool, then refrigerate. To serve, bring to room temperature for 20 minutes, brush with sauce, and finish in a hot oven until sticky and piping hot.
What temperature should BBQ chicken be cooked to?
For safety, cook chicken to 75°C in the thickest part. If you do not have a thermometer, pierce the thickest piece and check the juices run clear with no pinkness.
Can I use shop-bought BBQ sauce instead of homemade?
Absolutely. Use about 200 to 250g of your favourite BBQ sauce and glaze as directed. If it is very sweet, glaze a little later so it does not burn.
Why is my BBQ chicken not sticky?
Usually the sauce has not reduced enough or the heat was too low at the end. Finish with a final brush of sauce and give it 5 minutes more in the oven, or 1 to 3 minutes under the grill, watching closely.
Can I cook this BBQ chicken on the barbecue instead of in the oven?
Yes. Cook over indirect heat with the lid down until nearly done, then glaze during the last 10 to 15 minutes, turning and basting frequently to build the sticky coating.
Delia Smith Bbq Chicken Recipe
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings15
minutes45
minutes60
minutes520
kcal1
hourOven-baked BBQ chicken with a sticky, tangy homemade glaze. Juicy chicken pieces roasted until golden, then basted with a sweet-savoury barbecue sauce for a glossy finish.
Ingredients
8 chicken thighs (bone-in, skin-on)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tbsp vegetable oil
200g tomato ketchup
60g soft light brown sugar
2 tbsp apple cider vinegar (or malt vinegar)
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic granules (or 1 small clove garlic, finely grated)
1/4 tsp chilli flakes (optional)
2 tbsp water (to loosen, if needed)
Lemon wedges or chopped spring onions, to finish (optional)
Directions
- Preheat the oven to 200°C (180°C fan). Line a roasting tin with foil and set a rack on top if you have one.
- Pat the chicken dry, then season with salt and pepper and rub with the oil. Arrange skin-side up on the tray.
- Roast for 20 minutes to start crisping and rendering the fat.
- Stir together ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, paprika, garlic and chilli flakes. Add a splash of water if needed.
- Brush chicken generously with sauce, then roast for 20 minutes more, basting once halfway.
- Brush with a final layer of sauce and roast for 5 minutes, or pop under the grill for 1–3 minutes to caramelise (watch closely).
- Rest for 5–10 minutes, then serve with extra sauce and your favourite sides.
Notes
- Keep an eye on the final glaze step as the sugar can catch quickly.
- Chicken is safely cooked when the thickest part reaches 75°C and the juices run clear.
- For less smoke in the oven, use a lined tray and avoid letting sauce drip onto a dry pan.
