4 chicken thighs and 4 chicken drumsticks, skin on
For the barbecue sauce
1 tbsp soy sauce
1 tbsp cider vinegar
4 tbsp light brown soft sugar
4 tbsp tomato ketchup
75ml apple juice
1 tbsp Dijon mustard
Preheat oven to 180C/160C fan/gas 4. Place chicken in roasting tin, season well and cook for 40 mins or until done. Either continue with recipe or let cool and chill; this step can be completed up to two days ahead.
To make the sauce, mix the ingredients in a pan and bring to a simmer. Cook until it thickens slightly and looks shiny. Use immediately or cool and store in the fridge. The sauce will last for up to one week.
Set your barbecue to high heat until the coals are ashy white. Use a brush to generously cover each chicken piece with sauce before cooking them on each side for several minutes, or until they’re browned and sticky. Note that since the chicken is already cooked, you don’t have to worry about cooking it through; if you’d prefer to cook indoors,follow the same steps but grill on medium heat instead.