1/3 cup F. Whitlock & Sons Hot Mexican Chilli Sauce
2 tbsp olive oil
2 tbsp brown sugar
salt and pepper to season
lemon wedges to serve
Get down to business:
Preheat oven to 200°C or BBQ to medium high if you’re pyro inclined. Place the chicken in a large roasting pan. Combine the garlic, smoked paprika, BBQ sauce, Hot Mexican sauce, oil and sugar in a small jug and stir to combine. Season well with salt and pepper. Smother evenly over the chicken pieces and turn to coat. Place in fridge for 2 hours for the flavours to have maximum effect.
Bake in preheated oven, turning occasionally, for 45 minutes or until golden brown and cooked through.