Serves 4, 30 minutes Preparation, 1 hour Cooking

This tasty, Tangy Chicken in a rich and zingy sweet and sour BBQ style sauce, will be sure to liven up your dinner to have your tastebuds dancing with delight.


For the Tangy Chicken:

  • 4 Chicken portions (chicken breasts or legs), with skin on
  • Salt And Pepper seasoning, to taste
  • 50g butter, softened
  • 1 tablespoon Oil
  • 1 Green Pepper, diced
  • 1 large Onion, diced

For the Tangy sauce:

  • 50g Soft Brown Sugar
  • 1 teaspoon Mustard
  • 1 tablespoon Worcester Sauce
  • 4 tablespoon Tomato Ketchup
  • 2 tablespoon Wine Vinegar


  1. Heat the oven to 180°C/350°F/Gas mark 4.
  2. Trim the chicken of any excess fat and season with salt and pepper (Do not remove the skin as this makes it nice and crispy once cooked).
  3. Put half the softened butter in a large oven-proof dish, tipping the dish until the butter has fully coated the surface.
  4. Add the chicken, skin side down, and baste (spooning the butter over the chicken), then place the dish in the oven and allow to cook for 30 minutes.
  5. Heat the remaining butter and oil in a large frying pan.
  6. Peel and dice the onions and pepper and add to the pan, frying gently in the Oil for 5 minutes to soften.
  7. To make the sauce, in a large mixing bowl combine the Soft Brown Sugar, Mustard, Worcester Sauce, Tomato Ketchup and Wine Vinegar
  8. Stir then pour the mixture over the softened vegetables, stirring and simmering gently for 5 minutes.
  9. Remove the chicken from oven, pour off any excess fat and turn the chicken so it is now skin-side up.
  10. Pour the tangy sauce all over the chicken until fully coated.
  11. Return to the oven and cook for a further 30 minutes, basting occasionally, spooning the sauce on top to prevent the chicken from drying out.
  12. Serve immediately with salad, new potatoes, green beans, or sides of your choice. 

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