Delia Smith Bbq Chicken Recipe

This is a wonderfully reliable barbecue chicken recipe inspired by Delia Smith’s straightforward, no-fuss style. The chicken is juicy and tender with a sticky, smoky glaze that balances sweetness and gentle spice. It is an easy recipe, ideal for relaxed weekends or casual entertaining, with very little hands-on work. From start to finish, you are looking at around 1 hour including marinating and cooking time.

Ingredients

For the Chicken

• 8 chicken thighs or drumsticks, skin on
• 1 tbsp sunflower oil
• Salt and freshly ground black pepper

For the BBQ Sauce

• 4 tbsp tomato ketchup
• 2 tbsp dark brown soft sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp English mustard
• 1 tsp smoked paprika
• 1 small garlic clove, finely grated
• 1 tbsp cider vinegar

How to Make Delia Smith Bbq Chicken Recipe

• Prepare the Oven and Tray:Preheat the oven to 200°C, or 180°C fan. Line a large roasting tin with foil and lightly oil it to prevent sticking.
• Make the BBQ Sauce:In a small bowl, mix together the ketchup, brown sugar, Worcestershire sauce, soy sauce, mustard, smoked paprika, garlic, and cider vinegar. Stir until smooth and glossy.
• Coat the Chicken:Pat the chicken dry with kitchen paper and season lightly with salt and pepper. Place the pieces in the roasting tin and brush generously with the BBQ sauce, turning to coat them evenly.
• Bake the Chicken:Roast the chicken in the preheated oven for 40 to 45 minutes, turning and basting once or twice, until the skin is sticky, lightly charred at the edges, and the chicken is cooked through.
• Rest and Serve:Remove from the oven and let the chicken rest for 5 minutes before serving. This helps keep the meat juicy and tender.

Tips for Perfect BBQ Chicken

How do I stop the chicken from drying out?

Always use skin-on pieces and avoid overcooking. Basting during cooking keeps the chicken moist.

Can I make this on the barbecue instead of the oven?

Yes. Finish the chicken over medium heat and turn regularly to prevent burning. Keep some extra sauce for brushing.

How do I get a stickier glaze?

Brush on an extra layer of sauce during the last 5 minutes of cooking and return it to the oven uncovered.

Is it too sweet?

If you prefer less sweetness, reduce the sugar slightly and add a splash more vinegar.

Serving Suggestions

• Serve with coleslaw and corn on the cob
• Pair with jacket potatoes or chunky chips
• Add a simple green salad with a sharp dressing

Storage

Room Temperature

Do not leave cooked chicken out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked chicken for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 12 g
• Protein: 28 g
• Fat: 22 g
• Saturated Fat: 6 g
• Sodium: 780 mg

Nutritional values are estimates and can vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.