Why You’ll Love this Family-Style BBQ Chicken
When you’re looking for a crowd-pleaser that doesn’t keep you trapped in the kitchen all day, this family-style BBQ chicken recipe checks all the boxes. The magic lies in its simplicity—just toss everything into one bowl, mix, and cook however you prefer.
What makes it special? That Colman’s English mustard powder, the secret ingredient that transforms ordinary chicken into something crave-worthy. The sauce develops this gorgeous dark orange color that tells you it’s going to be good.
Plus, it’s incredibly versatile. Microwave it for a quick dinner or BBQ it for a completely different experience.
What Ingredients are in Family-Style BBQ Chicken?
The beauty of this family-style BBQ chicken lies in its simple ingredients that combine to create something truly spectacular. Most of these items are probably already hanging out in your pantry or fridge, which makes this recipe perfect for those “I need dinner but don’t want to go shopping” evenings.
The combination of tangy tomato, mustard, and soy creates that perfect savory-sweet balance that kids and adults alike can’t resist.
- 1 whole chicken, jointed (or 2 pounds of chicken breast fillets)
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 4 tablespoons tomato puree or tomato sauce
- 1 tablespoon Colman’s English mustard powder
- 2 tablespoons rich soy sauce or ketjap manis
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon marine salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon dry sherry
A quick note about substitutions—while most ingredients are flexible, don’t skip the Colman’s English mustard powder. It’s described as the KEY ingredient for a reason, providing that distinctive flavor that makes this dish special.
And if your sauce looks too dark when mixing, just add a bit more tomato puree until you achieve that signature dark orange color. This recipe pairs wonderfully with basmati rice and peas, creating a complete meal that’s as comforting as it’s delicious.
How to Make this Family-Style BBQ Chicken
The beauty of this recipe lies in its simplicity. Start by gathering all your ingredients in one bowl—yes, all of them! Combine your jointed chicken (or 2 pounds of breast fillets) with 1 finely chopped large onion and 3 crushed garlic cloves. Add 4 tablespoons of tomato puree or sauce, 1 tablespoon of Colman’s English mustard powder (remember, this is non-negotiable for authentic flavor), 2 tablespoons of rich soy sauce, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of marine salt, 1 tablespoon of olive oil, 1 teaspoon of sugar, and 1 tablespoon of dry sherry. Mix everything together until you achieve that signature dark orangey color. If the mixture looks too dark, simply add a touch more tomato puree to lighten it up.
Now comes the fun part—cooking! This versatile recipe can be prepared using several methods, depending on what works for your kitchen and schedule. For a quick dinner, microwave the mixture in a covered casserole dish for 10 minutes on high, then let it stand for 5 minutes to finish cooking.
Personally, I find the oven or stovetop methods produce the richest flavor as they allow the sauce to develop more fully. If you’re feeling adventurous and the weather permits, take it outside to the grill for a traditional BBQ approach—just note that grilling creates a different end result without the luscious sauce that develops with the other cooking methods. For authentic smoky flavor, consider using a smoker grill barbecue which combines smoking and grilling capabilities for the ultimate BBQ experience. Whichever way you choose, the chicken should be cooked through with no pink remaining and the sauce should be bubbling and fragrant.
When serving, I can’t recommend enough pairing this with fluffy basmati rice and bright green peas. The rice soaks up all that incredible sauce, creating the perfect bite every time.
And speaking of that sauce—you might want to make extra because family members have been known to practically lick their plates clean. Don’t we all have that one dish that disappears faster than we can say “seconds, anyone?” This BBQ chicken recipe is definitely that dish for many households.
Family-Style BBQ Chicken Substitutions and Variations
Adapting this family-style BBQ chicken recipe to suit your pantry and preferences couldn’t be easier, since flexibility is part of its charm.
No Colman’s mustard powder? I’d strongly recommend finding some (it’s truly the key ingredient), but in a pinch, Dijon mixed with a dash of turmeric works decently.
Swap chicken breasts for thighs if you prefer juicier meat.
Vegetarians can try this sauce on tofu or tempeh. For a spicier kick, add some sriracha or chili flakes.
Got dietary restrictions? Replace soy sauce with coconut aminos, or skip the sherry and use apple juice instead.
What to Serve with Family-Style BBQ Chicken
Accompaniments for this saucy, flavor-packed BBQ chicken deserve just as much attention as the star of the show.
As mentioned in the recipe, basmati rice and peas make a perfect pairing—the fluffy grains soak up that orangey sauce beautifully.
I’d also recommend a crisp coleslaw to cut through the richness.
Something with a vinegar bite, not too creamy. Maybe some cornbread? The sweet crumbliness works wonders against the savory chicken.
For drinks, consider a cold lemonade or, for the adults, a light beer.
The citrus or mild hops won’t compete with those bold Colman’s mustard notes.
Final Thoughts
Family gatherings call for recipes like this BBQ chicken—versatile, foolproof, and bursting with flavor.
The beauty lies in its simplicity: mix everything in one bowl and cook however suits your day. Busy weeknight? Microwave it. Sunday dinner? Oven-bake for that rich sauce.
Remember, Colman’s mustard powder is non-negotiable—trust me on this one. It’s what transforms ordinary chicken into something guests will ask about for years.
Whether you’re serving with my suggested basmati and peas or creating your own sides, this recipe adapts to your needs.
Simple ingredients, maximum flavor. Cooking doesn’t get more accommodating than this.
