Smoky Texan Barbecued Chicken

June 13, 2016 • Posted in: BBQ, chicken

A very simple, but delicious smoky sauce. The chicken requires a little longer in the BBQ to be cooked through. Serve with roasted vegetables, or slaw.


  • 1 x 1.8kg chicken, butterflied
  • 1 tbsp extra virgin olive oil

Smoky Texan Sauce

  • 2 cloves garlic, crushed
  • ¼ (60ml) maple syrup
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp chipotle chili powder
  • 2 tbsps Worcestershire sauce
  • 2 cups (560g) tomato puree
  • 2 tbsp malt vinegar
  • 1 tbsp Dijon mustard


  • Preheat the barbecue to high heat. To make the smoky Texan sauce, place the garlic, maple, paprika, cayenne, Worcestershire sauce, tomato puree, vinegar and mustard in a small saucepan over medium heat.
  • Bring to a simmer and cook, stirring, for 10 minutes or until thickened. Set aside.
  • Rub the chicken with the oil and sprinkle with salt and pepper. Reduce to medium heat and cook the chicken, skin-side down, for 12 minutes.
  • Turn over, brush with ½ cup of the sauce and cook, covered, for a further 10 minutes or until the chicken is cooked through.
  • Turn again and cook for 2 minutes or until the skin is charred and caramelised.
  • Set aside to rest for 5 minutes. Serve with the remaining sauce.
Preparation time: 15 mins
Cooking time: 40 mins
Serves: 4

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