Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
For the sauce
- 1/4 cup worcestershire sauce
- 1 cup tomato sauce
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar, firmly packed
- 2tablespoons American mustard
- 2tablespoons hot chilli sauce
- 1 clove garlic, crushed
- 3 bottles amber ale
- 1/4 cup table salt
- 1/4 cup caster sugar
- 1 fresh long red chilli, finely chopped
- 2kilograms bone-in chicken pieces, skin on
- 1 lime, wedges (to serve)
Method
Step 1 of 4
Combine 1 bottle of beer in a large plastic container with salt, caster sugar and chilli sauce. Stir until salt and sugar dissolve. Add chicken pieces, 3 cups water and remaining beer. Cover and refrigerate overnight or for up to 48 hours.
Step 2 of 4
Meanwhile, combine sauce ingredients in a saucepan and bring to the boil over medium heat. Simmer, uncovered, for 10 minutes or until slightly thickened. Store in an airtight container in the refrigerator for up to 5 days.
Step 3 of 4
Drain brine mixture from chicken. Pat dry with paper towel. Heat an oiled barbecue or frying pan over medium heat. Cook chicken, covered, turning occasionally, for 20 minutes or until almost cooked through.
Step 4 of 4
Set aside half the barbecue sauce for serving. Continue cooking chicken, uncovered, basting occasionally with half the sauce for 10 minutes or until chicken is cooked through. Stand, covered, for 10 minutes before serving with reserved sauce and lime wedges.
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