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Hot Barbeque Chicken

Preparation of sauce

1½ rounded tsp paprika

1 rounded tsp chilli powder

dash of salt and pepper

3 tsp Dijon mustard

3 medium onions, chopped

500ml tomato ketchup

4 cloves garlic, peeled and finely chopped

250ml water

6 tbsp of wine vinegar

5 tbsp of Worcester sauce

4 skinless chicken breasts



Stir thoroughly and let marinade for 2 hours or overnight.

Cook in a large casserole pot for 1½ hours at 200ºC or gas mark 6.

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