Barbecued chicken drumsticks and thighs are a must for a party. Smother in a tangy barbecue sauce for a taste you'll never forget. Serve them with rice or salad, or some barbecued corn cobs.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
1 ½ teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
400 g (14 oz) canned tomatoes
⅓ cup (80 ml) pineapple juice
¼ cup (60 ml) water
2 tablespoons brown sugar
2 tablespoons light soy sauce
1 tablespoon coarse dijon mustard
1 teaspoon dried thyme
1 teaspoon barbecue or tomato sauce
750 g (1 ½ lb) bone-in chicken breast halves, skin removed
750 g (1 ½ lb) bone-in chicken drumsticks and thighs, skin removed
To make the tangy sauce, heat the olive oil in medium-sized saucepan on the side burner over medium - high heat. Sauté onion and garlic until soft, about 5 minutes. Stir in all the remaining ingredients except the chicken. Reduce heat to medium, cover, and simmer for 5 minutes. Keep warm.
Transfer sauce to food processor or blender and purée. Return sauce to pan. Simmer, whisking often, until slightly thickened, about 5 minutes. Keep warm.
Meanwhile, lightly oil a barbecue hotplate or grill rack and preheat the barbecue to medium heat. Brush the chicken pieces on both sides with some of the remaining sauce. Cook chicken for about 15 minutes, basting with sauce and turning chicken halfway through cooking. Continue barbecuing, without basting, until brown all over and cooked through, about 15 minutes longer. Reheat reserved sauce to serve with the chicken.