Oven Smoked Barbecue Chicken

Oven Smoked Barbecue Chicken


11 people made this

You can make a delicious smoky slow barbecue chicken right in your own oven. Increase the spice by adding chilli pepper to the sauce.


Serves: 6 

  • 500g hardwood chips
  • 1 1/2 cups (375ml) tomato sauce
  • 1/2 cup (75g) brown sugar
  • 1 (375ml) tin or bottle beer
  • 1/4 cup (65ml) distilled white vinegar
  • 1/2 cup (125ml) red wine
  • 1/2 medium onion, diced
  • 1 cup diced green capsicum
  • 1 tablespoon black pepper
  • 1 (2kg) whole chicken, cut into 4 pieces

Preparation:20min  ›  Cook:1hour10min  ›  Extra time:3hours soaking  ›  Ready in:4hours30min 

  1. Place wood chips in warm water and soak for 2 to 3 hours.
  2. Preheat oven to 180 degrees C.
  3. In a small saucepan, blend the tomato sauce, brown sugar, beer, vinegar and wine. Mix in the onion, capsicum and black pepper. Simmer until thickened, approximately 10 minutes.
  4. Spread wet wood chips evenly in the bottom of a grill pan, adding enough water to ensure chips remain moist while cooking. Cover with grill pan grate and arrange chicken pieces on top. Coat chicken with the sauce and cook approximately 1 hour, basting regularly.
  5. In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.


While a small amount of smoke is desired, additional water may be added as needed to prevent wood chips from igniting.

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