Jamie Oliver BBQ Sauce Recipe
Jamie Oliver BBQ Sauce Recipe is a smoky, tangy, and sweet homemade sauce made from tomato ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, onion, garlic, and spices. It enhances grilled chicken, ribs, or vegetables, creating rich, bold flavours. Slow simmering allows the ingredients to blend perfectly, resulting in a sticky, flavorful, irresistible sauce.
Equipment
- Large frying pan or saucepan
- Wooden spoon
- Medium saucepan (for potatoes)
- Baking tray
- Small bowl (for slaw)
- Knife and chopping board
- Tongs
- Measuring spoons and cups
Ingredients
For The BBQ Sauce
- ½ cup apple cider vinegar
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup tomato ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon honey or maple syrup
- 1 fresh red chili optional, for spice
- 2 tablespoons Worcestershire sauce
- Sea salt and freshly ground black pepper to taste
For The Chicken & Sides
- 6 chicken thighs bone in, skin-on
- 2 tablespoons runny honey
- 750 g frozen corn on the cob
- 250 g red cabbage finely shredded
- 150 g carrots grated
- 100 g natural yoghurt
- A splash of red wine vinegar
- 1.2 kg potatoes scrubbed and cut into chunks
Instructions
Step 1: Start The BBQ Sauce
- Warm a little olive oil in a saucepan over medium heat. Add finely chopped onion and cook for about 5–7 minutes, until soft and see through. Stir in minced garlic and a bit of chopped chili if you like some heat, and cook for another minute.
Step 2: Build The Flavour
- Add smoked paprika, ground cumin, Worcestershire sauce, tomato ketchup, vinegar, mustard, and honey or maple syrup. Stir everything together, bring to a gentle simmer, and let it bubble away for 10–15 minutes until it thickens. Season with salt and black pepper. Take it off the heat and let it cool a little this is your homemade BBQ sauce.
Step 3: Roast The Chicken
- Heat the oven to 200°C (400°F). Place the chicken thighs on a baking tray, season with salt and pepper, and drizzle with a little honey. Brush on a good layer of BBQ sauce and roast for 35–40 minutes, brushing again halfway through, until the chicken is golden, sticky, and cooked through.
Step 4: Cook The Potatoes
- Boil potato chunks in salted water for about 15–20 minutes until soft. Drain well, then toss with olive oil, a splash of red wine vinegar, and a bit of seasoning.
Step 5: Prepare The Corn
- Boil or grill the corn on the cob for 8–10 minutes until hot and tender. Brush with melted butter and sprinkle with a little salt.
Step 6: Make The Coleslaw
- In a large bowl, mix shredded red cabbage with grated carrots. Add natural yogurt and a small splash of vinegar, stirring until everything is evenly coated. Season lightly.
Step 7: Serve Up
- Arrange the BBQ chicken on plates with the corn, potatoes, and coleslaw. Add extra BBQ sauce on the side for dipping or drizzling, then dig in and enjoy.