Bilby Bites - the food blog from Bilby Marketing

BBQ Chicken with Maple Syrup

This is a Delia Smith recipe that I have been cooking for the last 12 years. It was published in the 1997 Delia Smith Comic Relief Red Nose Collection of recipes and I instantly loved the sound of it. Anything that has maple syrup in it has got to be good. It is also in her Delia Smith: The Collection book so I'm sure that quite a few of you already know about it. It's a pretty straightforward meal that works any time of the year with rice, salad or vegetables.


  • 4 chicken thighs & 4 drumsticks
  • 1 tbsp olive oil
  • 1 dessertspoon lemon juice
  • 1 medium onion, chopped small
  • salt and freshly milled black papper
  • 75 ml red wine
  • 4 tbsps Japanese soy sauce
  • 2 tbsps red wine vinegar
  • 1 heaped tbsp tomato puree
  • 2 tbsps pure maple syrup
  • 1 heaped tsp ground ginger
  • 1 heaped tsp mustard powder
  • 2 cloves garlic, peeled & crushed
  • 1 1/4 tspns Tabasco sauce
  • 55ml red wine


  • This recipe serves 4 people. Preheat the oven to 200°C.
  • Place the chicken pieces in a shallow roasting tin (30 x 20 x 4.5cm) and tuck the chopped onion in amongst them. Season the chicken with salt and pepper. Mix the olive oil and lemon juice and brush all over the chicken and onion. Cook the chicken in the oven on the top shelf for exactly 25 minutes.
  • Whilst the chicken is cooking, combine the red wine, soy sauce, vinegar, tomato puree, maple syrup, ginger, mustard powder, garlic and Tabasco sauce in a jug and whisk, blending thoroughly. After the 25 minutes are done, remove the chicken from the oven and pour off any surplus fat. Pour the sauce mixture over the chicken, coating everything thoroughly. Put back into the oven at the same temperature for a further 25 minutes, basting twice during that time.
  • After 25 minutes remove the tin from the oven, place it on a medium heat hotplate and pour in the extra 55ml of red wine into the sauce. Allow it to bubble for about a minute. Serve the chicken with the sauce spooned over it.

Bilby Boost

  • I have substituted Thai chilli sauce for the Tabasco sauce many times before and this is also very good.
  • Japanese soy sauce differs from Chinese in that it is generally brewed with cultured yeast for many months, tends to be lower in salt and contains roasted wheat in the recipe. The flavour is very different. My favourite is Kikkoman and I have been using this for years. If you want to know more go to