Sticky Honey Chicken

40 mins
Serves 1
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Directions

  1. 1First for the sticky part, add six tablespoons of ketchup to a bowl.
  2. 2First for the sticky part, add six tablespoons of ketchup to a bowl.
  3. 3First for the sticky part, add six tablespoons of ketchup to a bowl.
  4. 4Then add three tablespoons of Worcestershire sauce.
  5. 5Then add three tablespoons of Worcestershire sauce.
  6. 6Then add three tablespoons of Worcestershire sauce.
  7. 7Next, add a couple of tablespoonfuls of grainy mustard.
  8. 8Next, add a couple of tablespoonfuls of grainy mustard.
  9. 9Next, add a couple of tablespoonfuls of grainy mustard.
  10. 10Add two tablespoons of runny honey.
  11. 11Add two tablespoons of runny honey.
  12. 12Add two tablespoons of runny honey.
  13. 13Almost there, just add two tablespoons of tomato puree.
  14. 14Almost there, just add two tablespoons of tomato puree.
  15. 15Almost there, just add two tablespoons of tomato puree.
  16. 16Then add a clove of garlic to the mixture.
  17. 17Then add a clove of garlic to the mixture.
  18. 18Then add a clove of garlic to the mixture.
  19. 19Now all it needs is the chicken, make four slits in total in each chicken leg.
  20. 20Now all it needs is the chicken, make four slits in total in each chicken leg.
  21. 21Now all it needs is the chicken, make four slits in total in each chicken leg.
  22. 22Coat the chicken well with the sticky marinade.
  23. 23Coat the chicken well with the sticky marinade.
  24. 24Coat the chicken well with the sticky marinade.
  25. 25Pop the chicken in the fridge and wait for the sticky marinade to work its wonders.
  26. 26Pop the chicken in the fridge and wait for the sticky marinade to work its wonders.
  27. 27Pop the chicken in the fridge and wait for the sticky marinade to work its wonders.
  28. 28When ready to cook, hunt out your largest roasting tin and put a bit of non-stick paper in the bottom.
  29. 29When ready to cook, hunt out your largest roasting tin and put a bit of non-stick paper in the bottom.
  30. 30When ready to cook, hunt out your largest roasting tin and put a bit of non-stick paper in the bottom.
  31. 31Spread the chicken out in one layer in the roasting tin.
  32. 32Spread the chicken out in one layer in the roasting tin.
  33. 33Spread the chicken out in one layer in the roasting tin.
  34. 34Into the oven at 200 degrees fan for about 35 to 40 minutes.
  35. 35Into the oven at 200 degrees fan for about 35 to 40 minutes.
  36. 36Into the oven at 200 degrees fan for about 35 to 40 minutes.
  37. 37Test whether it's absolutely done by going into the thickest part and make quite sure the juices are as clear as a bell.
  38. 38Test whether it's absolutely done by going into the thickest part and make quite sure the juices are as clear as a bell.
  39. 39Test whether it's absolutely done by going into the thickest part and make quite sure the juices are as clear as a bell.

Ingredients

  • 6 chicken legs
  • 6 chicken legs
  • 6 chicken legs
  • 6 tbsp ketchup
  • 6 tbsp ketchup
  • 6 tbsp ketchup
  • 3 tbsp Worcestershire sauce
  • 3 tbsp Worcestershire sauce
  • 3 tbsp Worcestershire sauce
  • 2 tbsp grainy mustard
  • 2 tbsp grainy mustard
  • 2 tbsp grainy mustard
  • 2 tbsp runny honey
  • 2 tbsp runny honey
  • 2 tbsp runny honey
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove

Equipment

roasting tinnon-stick paper

Tips

  • Make four slits in the chicken legs to allow the flavor to penetrate.
  • Coat the chicken well and refrigerate to allow the marinade to work.
  • Spread the chicken in a single layer in the roasting tin for crispy skin.
  • Test the thickest part of the chicken; juices should run clear. If pink, cook longer.