The smoked spatchcocked chicken that I made a couple of weeks ago went down pretty well, so I wanted to try it again. But this time, I thought it’d be fun to make a glaze to add an extra layer of taste and texture on top of the smokiness and the spicy rub. This was the result.

I’m pretty such it’d work well on any kind of chicken (legs, thighs, wings,  whatever), and however you like to cook it (grilled, BBQ, probably even roasted).

It’s a glaze rather than a sauce, so its designed to be slathered quite thickly on the meat for the last 15 minutes or so of the cooking time (a little more if you’re cooking on a smoker, since the temperature will be lower – about 30 minutes). The heat caramelizes the sugars, leaving a gorgeous sticky coating on the final product.

This recipe is nice and sweet, with a mild tangy finish. If you want the sauce to have a bit more zing, try increasing the vinegar and Worcester sauce by about 50%, and add a little extra Tabasco.

Extra note. Having tried this a couple of times now, I think it often doesn’t taste as zingy on the chicken as it does in the pan. It’s a nice sweet glaze, but without much fire. So next time I’m planning to double the Worcester Sauce, vinegar, mustard and hot pepper sauce (1 tsp of my own pepper mash, equivalent to approximately 2 tsp of Tabasco), and see if that gives the kick I’m looking for. I’ll keep you posted. 


  • 100 ml apple juice
  • 100 ml orange juice
  • 100 g light brown sugar (or dark brown muscovado sugar if you prefer)
  • 100 g tomato ketchup
  • 2 tbsp Worcester sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp liquid smoke
  • 1 tsp mustard
  • a few drops of Tabasco sauce (add more if you prefer it a bit more spicy, but don’t go overboard, or you’ll overwhelm the other flavours)


  1. Put all the ingredients in a pan and bring to the boil.
  2. Reduce the heat and simmer gently for about 30 minutes, until the sauce starts to look nice and sticky. Keep an eye on it, because as it starts to reduce it may boil more vigorously. (You want to sauce to be really gloopy, so that it sticks to the meat. Remember, though, that it’ll be slightly thicker when it’s cool. My advice is to take it off the heat after 30 minutes, let it cool, and see if it’s sticky enough. You can always boil it up again for a few minutes more if necessary.)
  3. Paint the glaze on the chicken about 15 or 30 minutes before the end of the cooking time. You want the glaze to have long enough to caramelize, but not to burn.