BOOZY BBQ CHICKEN (CLINTON KELLY)

BOOZY BBQ CHICKEN (Clinton Kelly) image

Number Of Ingredients 11

2 tablespoons olive oil
1/2 g red onion (minced)
2 cloves garlic (peeled and minced)
1 cup Ketchup
3/4 cup red wine
2 tablespoons dark brown sugar
2 tablespoons hot sauce
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1 bag Kosher salt and freshly ground black pepper (to taste)
8 kg chicken thighs (bone-in, skin-on)

Steps:

In a medium sauce pan, over medium-high heat, add olive oil, garlic, red onion and cook until softened, about 4 minutes. Whisk in ketchup, wine, sugar, hot sauce, mustard and worcestershire. Bring sauce to a boil, then simmer, stirring frequently, until thickened, about 15 minutes.
Line a baking sheet with aluminum foil and place a baking rack on top of the sheet tray. Season the chicken with salt and pepper, place on the rack and roast until the skin is lightly browned, about 20 minutes. Remove from the oven and using a pastry brush, coat the chicken on both sides with some boozy bbq sauce and put back into the oven for another 20 minutes. Baste once more halfway through cooking. Remove the chicken when cooked through or a meat thermometer reads 165ºF and until chicken is slightly charred and caramelized. Remove to cool.