Kids will love these sweet barbecue chicken pieces, delicious oven-baked or barbecued. Serve with a Chinese-style salad or oven chips.
- 1tbsp sunflower oil
- 1 red onion, finely chopped
- 4 garlic cloves, crushed
- 400g carton passata
- 425g bottle barbecue sauce
- 2tbsp honey
- 1 x 400g tin mango, drained and puréed
- 12 small organic free-range chicken pieces, on the bone
Heat oil and soften onion with garlic for 3-4 mins. Add passata and when heated, stir in barbecue sauce, honey and mango. Simmer for 5 mins until reduced.
Heat oven to 200°C (gas mark 6). Make incisions in chicken and pour over the hot sauce, season and cook in oven for 20 mins, then finish off on barbecue for 10 mins until crispy and cooked through or roast in the oven for a further 35-40 mins, basting halfway, until crispy and cooked through.
Top tip for making Sticky mango chicken
Top tip: See our food safety guide for kitchen cooking and for barbecues.