Amelia Grace The difference between BBQ chicken that’s dry and stringy and BBQ chicken that’s sticky, juicy and properly charred usually comes down to one thing: how it’s cooked, not just what it’s cooked in.
I used to lose chicken to the barbecue more often than I’d like to admit — beautifully marinated, then burnt on the outside and still raw near the bone.
This recipe fixes that with a simple two-stage approach: cooking the chicken through gently first, then finishing it over higher heat just long enough to char and caramelise the glaze.
The result is chicken that’s properly cooked all the way through, with all that lovely sticky, smoky char on the outside.
Why Cooking Chicken in Two Stages Gives You a Better Result
The biggest mistake with barbecued chicken is trying to cook it through and char it at the same time, over the same heat.
Chicken, particularly on the bone, needs a reasonable amount of time to cook through properly, but a barbecue sauce full of sugar will burn long before that happens if it’s on there from the start.
Cooking the chicken gently first — either on a cooler part of the barbecue, in the oven, or by par-cooking it — means it’s properly cooked through before the sauce ever goes anywhere near direct heat.
Only then do you brush on the glaze and move it over higher heat, just long enough for the sugars to caramelise into that sticky, charred finish, without the meat itself drying out in the process.
Ingredients for Delia Smith BBQ Chicken
Chicken:
- 8 chicken thighs and drumsticks, skin on
- 1 tbsp olive oil
- Salt and freshly ground black pepper
BBQ Glaze:
- 200ml ketchup
- 2 tbsp soft dark brown sugar
- 2 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 garlic clove, crushed
- ½ tsp chilli flakes (optional)
How to Make Delia Smith BBQ Chicken — Step by Step
Step 1 — Season the Chicken
Pat the chicken pieces dry with kitchen paper, then rub all over with the olive oil, salt and pepper.
Step 2 — Cook the Chicken Through First
Preheat your oven to 190°C (170°C fan / Gas 5). Place the chicken on a lined tray and bake for 30–35 minutes, until almost cooked through but not yet coloured. (If you’re barbecuing throughout, cook the chicken over indirect, gentler heat for the same effect.)
Step 3 — Make the Glaze
While the chicken cooks, combine the ketchup, brown sugar, cider vinegar, Worcestershire sauce, smoked paprika, garlic and chilli flakes (if using) in a small pan. Simmer gently for 5 minutes, stirring, until slightly thickened.
Step 4 — Heat the Barbecue or Grill
Heat your barbecue to a good, high direct heat, or preheat your grill to high if cooking indoors.
Step 5 — Glaze the Chicken
Brush the part-cooked chicken generously all over with the BBQ glaze.
Step 6 — Char and Finish
Cook the glazed chicken over the hot barbecue or under the grill for 8–10 minutes, turning and brushing with more glaze every couple of minutes, until sticky, charred in places, and cooked through (the juices should run clear when the thickest part is pierced).
Step 7 — Rest Before Serving
Rest the chicken for 5 minutes before serving, brushed with any remaining glaze.
My Top Tips for the Best Delia Smith BBQ Chicken
Always cook the chicken through before glazing. This is the single most important step for avoiding chicken that’s burnt outside and raw near the bone.
Pat the chicken dry before seasoning. Excess moisture on the skin stops it from browning and charring properly later on.
Brush the glaze on in layers, not all at once. Building it up in stages over the direct heat gives you a thicker, stickier coating than one heavy brush at the start.
Keep a close eye during the charring stage. The sugar in the glaze can catch and burn quickly over high heat, so this final stage needs your full attention.
Use a meat thermometer if you have one. Chicken thighs and drumsticks are safely cooked at 75°C in the thickest part — this takes the guesswork out entirely.
Serving Suggestions
Serve with a simple green salad and corn on the cob for a classic summer spread, or pile onto soft buns with coleslaw for something more casual. It’s also lovely alongside jacket potatoes or a big bowl of buttered new potatoes.
How to Store Delia Smith BBQ Chicken
In the fridge: Store in an airtight container for up to 3 days. Reheat thoroughly until piping hot before eating.
At room temperature: Not suitable — refrigerate promptly once cooled, as with any cooked chicken.
In the freezer: Freeze cooked chicken in an airtight container for up to 3 months. Defrost fully in the fridge before reheating.
Delia Smith BBQ Chicken Recipe
Ingredients
Method
- Pat chicken dry and rub with oil, salt and pepper.
- Bake at 190°C (170°C fan) for 30–35 minutes until almost cooked through.
- Simmer glaze ingredients together for 5 minutes until slightly thickened.
- Heat barbecue or grill to high.
- Brush chicken generously with the glaze.
- Cook over direct heat for 8–10 minutes, turning and glazing regularly, until charred and cooked through.
- Rest for 5 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith BBQ Chicken
Why did my BBQ chicken burn on the outside but stay raw inside?
This happens when sugary glaze goes onto raw chicken from the start of cooking. Always cook the chicken through gently first, then add the glaze only for the final charring stage over higher heat.
Can I make the glaze ahead of time?
Yes — the glaze keeps well in the fridge for up to a week in a sealed container, so it’s a great thing to make in advance.
Can I cook this entirely in the oven if I don’t have a barbecue?
Yes. Cook the chicken through as described, then finish under a hot grill for the final charring stage instead of a barbecue — you’ll still get a good sticky, slightly charred finish.
How do I know the chicken is properly cooked?
The juices should run completely clear when the thickest part is pierced with a skewer, with no pink remaining. A meat thermometer reading of 75°C in the thickest part is the most reliable way to check.
