Sticky BBQ Chicken

I am delighted to be teaming up with the guys at Manor Farm, the home of Irish Chicken. Carton Bros is the name of the company that produce Manor Farm chicken. It is one of the oldest family companies in the country and dates back to 1775 when it was trading in the Dublin Markets. 

This recipe uses their gorgeous chicken thighs and drumsticks. For more info on their products and recipes click here

An amazing way of getting the best of flavour into that chicken. The stickiness is amazing. 



4 Manor Farm chicken thighs, skin on, bone in

4 Manor Farm chicken drumsticks , skin on, bone in

1 fresh red chilli

For the rub

1 heaped tsp smoked paprika

1 heaped tsp caster sugar

1 level tsp cumin seeds

1 tsp sea salt

Pinch freshly ground black pepper

BBQ sauce

200g light soft brown sugar

200g tomato ketchup

200ml fresh unsweetened apple juice

4 tblsp Worcestershire sauce

4 tblsp balsamic vinegar

2 heaped tsp Dijon mustard

Juice of 2 oranges

Chipotle Tabasco – a dash – to taste

Sea salt to taste


  • Preheat the oven to 180°C.

  • For the rub, grind all of the ingredients in a pestle and mortar until fine. Rub the rub all over the chicken, then place into roasting tray.

  • Place in the hot oven for around 45mins to an hour, or until cooked through.

  • For the BBQ sauce, place all of the ingredients into a saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low, simmer for 10-15 minutes, or until it’s sticky and coats the back of a spoon.

  • Once cooked, remove the chicken from the oven and reduce the temperature to 140°C.

  • Take a piece of chicken and drop it into the BBQ sauce. Using a slotted spoon, remove to a wire baking rack placed over a roasting tray. Return to the middle shelf of the oven for 10 minutes.

  • Remove the chicken from the oven and again dip each piece into the BBQ sauce.

  • Return it to the oven for a further 10 minutes, or until sticky. Serve with sliced chilli scattered on top.

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