| Ingredients: | | | | This is a perfect sauce for many barbecue chicken |
| 2 tbs olive oil | | | | recipes, because it is simply delicious! Try it and you |
| 1 small onion, peeled, chopped | | | | will see. |
| 2 garlic cloves | | | | Barbecue Chicken Cooking Tips |
| 300g can peeled tomatoes, drained | | | | For a quick test of doneness when roasting a |
| 2 tbs tomato puree | | | | chicken, hold on to the leg, move it around, and side |
| 1 tbs brown sugar | | | | to side. The leg should move freely at the joint if it is |
| 1 tbs Worcestershire sauce | | | | done. Be sure to use other methods for checking |
| 1 tbs sweet chilli sauce | | | | doneness also! |
| 2 tbs white wine vinegar | | | | Do not overcrowd chicken pieces when cooking. |
| 1 tbs Dijon mustard | | | | Leaving space between them will allow them to |
| Preparation: | | | | brown and cook more evenly. |
| Place the oil in a saucepan over low heat, add the | | | | If using a marinade for basting, set some marinade |
| onion and cook for 5 minutes until softened slightly. | | | | aside before placing raw chicken in it to marinate. |
| Add all the other ingredients and bring to the boil. | | | | Never reuse marinade that the chicken was |
| Reduce heat to medium and cook for 5 minutes, | | | | marinated in for basting. |
| stirring, untilthickened slightly. | | | | Be sure to use a sharp knife when cutting or carving |
| Set aside to cool slightly. Place in a blender and blend | | | | chicken. Sharp knives will make the job a lot easier, |
| until smooth. | | | | especially when having to cut in the joint areas, and |
| Store in an airtight container in the fridge for up to 2 | | | | will provide neatly cut slices and pieces. |
| weeks. | | | | |