One large chicken cut into pieces (I always ask the butcher to cut the breasts in half)
200g tomato paste
1/4 cup of HP sauce (or any other BBQ sauce)
1/4 cup of sweet chili sauce
1/4 cup of soy sauce
1-2 cloves of garlic, crushed
2-3 tablespoons brown sugar
How to do it
Mix the marinade ingredients together and add the chicken pieces. Let the chicken sit in the marinade for at least 2 hours, but 8-10 hours is better or even overnight.
Place chicken and sauce in a roasting pan and cover with foil. (Spray the inside of the pan with non-stick spray)
In a pre-heated 200°C (400°F) oven, bake the chicken for 1/2 an hour.
Reduce the heat to 190°C (375°F) and remove the foil. Bake for another 20 minutes. Then check the breasts to see if they are cooked through (I just jab a fork into the breast meat to see if it’s cooked). If it’s done, remove it and set aside. Cook the dark meat parts for another 20-30 minutes, basting every now and again and turning the pieces so they are evening browned. The chicken is cooked when the meat starts to come away from the leg bone.
Serve with mashed potatoes or rice.