Step 1: CHICKEN BRINE

600ml Buttermilk

1.25kg Chicken Pieces

1tbsp Salt

1tbsp Garlic Powder

1tbsp Paprika

1tbsp Paprika (Smoked)

1/2tbsp Ground Black Pepper

Place the chicken pieces to a large bowl and add the buttermilk and spices. Mix well and leave to sit in the fridge for 3 - 6 hours.

Step 2: BBQ (BARBECUE) SAUCE

1/2 Onion (Chopped)

4 Garlic Cloves (Minced)

180ml Water

120ml White Wine Vinegar

150g Light Brown Sugar

50g Honey

100g Tomato Ketchup

100g Tomato Puree

2tbsp Balsamic Vinegar

2tbsp Dark Soy Sauce

2tbsp Worcestershire Sauce

1tbsp Sriracha

1tsp Salt

1/2tsp Ground Ginger

1tbsp Paprika (Smoked)

Saute the onion and garlic before adding the water, white wine vinegar and the rest of the ingredients. Bring the mixture to a boil before reducing the heat and simmering for 10 minutes. Finish by straining the mixture to remove the onion and garlic.

Step 3: BAKE

Place the chicken on a baking tray lined with greaseproof paper and season with salt and pepper. Bake at 180 degrees C / 356 degrees F for 20 minutes. Drain the excess liquid and place the chicken in a large bowl with half of the BBQ sauce. Place the chicken back on the baking tray lined with a fresh piece of greaseproof paper and cover with the BBQ sauce from the bowl. Bake for another 10 minutes before removing to coat the chicken with more BBQ sauce. Grill (Broil) the chicken for the last 10 minutes to finish.