BBQ Chicken Platter

• whole chicken↗1

  cut into pieces, or 8 bone‑in chicken pieces (we used thighs, breasts, legs and wings)

• sea salt↗1 tsp
• smoked paprika↗1 tbsp
• garlic↗1 tsp

  granulated

• liquid honey↗2 tbsp
• apple cider vinegar↗2 tbsp
• light brown sugar↗2 tbsp
• American mustard↗200 g

Step-by-step instructions

1. 1

   Prepare the dry rub: in a large bowl, combine sea salt, smoked paprika, and granulated garlic. Add the chicken pieces, toss thoroughly to coat evenly. Refrigerate the bowl for at least 2 hours.

2. 2

   For the BBQ sauce, pour the liquid honey, apple cider vinegar, light brown sugar, and American mustard into a saucepan. Bring to a boil, stirring constantly until the sugar dissolves. Remove from heat and let the sauce cool.

3. 3

   Preheat the oven to 180 °C (160 °C with convection, gas 4). In a large bowl, pour half of the BBQ sauce, add the marinated chicken and mix until coated. Place the chicken on a tray and bake for 1 hour, basting occasionally with the remaining sauce, until the meat is cooked through and glazed with a sticky coating. Serve with truffle‑sauce pasta, red onion rings, and cobbler to taste.