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BBQ chicken thighs



  • 8 chicken thighs
  • 8 tbsp BBQ sauce
  • 8 tbsp poultry seasoning
  • 8 tbsp butter

For the glaze:

  • 250ml tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 100g brown sugar
  • 3 tbsp balsamic vinegar


1. Take out the top bones from the chicken thighs. Remove the skin from the meat, but leave it lying on the edge of the meat.

2. Lightly apply poultry seasoning to the chicken thighs and coat with BBQ sauce. Roll up the meat and wrap it up in the skin to make a a tight parcel. Rub in a generous amount of poultry seasoning on all sides of the finished parcels.

3. Place butter on two aluminium BBQ trays and briefly heat them on the BBQ. Coat the trays with the liquid butter and place 4 seasoned parcels in each tray, with the joined seam facing downwards.

4. Setup the BBQ for indirect barbecuing by lighting charcoal or burners on the sides of the BBQ and leaving space in the middle. Adjust the temperature to 220°C and close the lid. Place both the aluminium BBQ trays in the middle of the BBQ and cook indirectly for 40 minutes.

5. While the chicken is cooking, combine together the ketchup, sugar, vinegar, 2 tbsp water, the Worcestershire sauce and 1½ tbsp of poultry seasoning and put it in a saucepan to simmer.

6. Lift the chicken thighs out of the trays and briefly barbecue directly over the fire until crispy. Coat with the glaze before serving.

Here's what you'll need:

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