BBQ chicken platter

Ingredients 1 whole chicken, jointed, or eight bone-in chicken items (we used legs, breasts, thighs, and wings) For the spice rub 1 tsp ocean salt 1 tbsp smoke-dried paprika 1 tsp garlic granules For the BBQ sauce 2 tbsp fluid honey 2 tbsp acetum 2 tbsp brownness soft sugar 200g yank mustard

Method

STEP 1 To make the spice rub, combine the salt, smoke-cured paprika, and garlic granules along during a giant bowl. Add the chicken items and toss well to coat. Transfer to the icebox to sit back for a minimum of a pair of hrs. STEP 2 To make the BBQ sauce, tip the honey, vinegar, sugar, and mustard into a pan and convey to the boil, stirring to dissolve the sugar. take away from the warmth and leave to cool down. STEP 3 Heat the kitchen appliance to 180C/160C fan/gas four. Pour 1/2 the bbq sauce into an outsized bowl, add the seasoned chicken items and toss to coat. unfold the pullout on a baking receptacle and roast for the one-time unit, often basting with additional BBQ sauce, till the chicken is steamed through and sticky. Serve with ruffled macintosh 'n' cheese, onion rings, and slaw if you prefer.