Burnt Honey Glaze Barbecue Chicken
Barbecue Chicken with a Burnt Honey Glaze, Buttered Corn and Radish
8 boneless, skin on chicken thighs
1 tablespoon oil
Salt
Barbecue Sauce
Ingredients
1 onion chopped
1 clove garlic
1 tablespoon oil
200g chopped tinned tomatoes
100g ketchup
50ml Worcestershire sauce
100g brown sugar
75ml cider vinegar
1 teaspoon mustard powder
1 teaspoon smoked paprika
Method
Cook the onion and garlic in the oil until soft and golden.
Add the other ingredients and simmer for 20 minutes.
Blend to a smooth sauce. (this makes more than you will need for this recipe but it can store in the fridge for up to 2 weeks)
Rub the oil all over the chicken thighs and place skin side down on barbecue. Cook until skin is golden then flip over and brush with some of the barbecue sauce. Continue to cook and turn, glazing frequently until cooked through – this will take about 10 minutes but it depends on the thickness.
Burnt Honey Glaze
Ingredients
50ml honey
25ml cider vinegar
Juice ½ lemon
Method
Place honey in a small pan and cook until it turns a dark amber colour. Carefully add the vinegar and lemon and cook to a syrup.
Pour over the chicken as it comes off the grill. Allow to rest for 5 minutes before serving.
Buttered Corn and Radish
Ingredients
2 corn on the cob
150g radishes, quartered
2 shallots or 1 small onion
Oil for brushing the corn
35g butter
Salt and pepper to taste
Method
Boil the corn, drain and brush with butter.
Place on the barbecue to scorch then remove the niblets from the cob.
Finely chop the shallots and cook gently in the oil for five minutes. Add the radishes and corn and cook for another 5 minutes.
Season with salt and pepper and serve hot.
