Barbecue chicken with cheesy pull-apart garlic bread
- 250ml (1 cup) store-bought barbecue sauce
- 2 tbsp soya sauce
- salt and freshly ground black pepper, to taste
- 2 tsp Robertsons Steak & Chops Spice
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 3 tbsp tomato sauce
- 5 each chicken drums and thighs, skin on
- 120g salted butter, melted
- handful each chopped fresh parsley, rosemary, thyme and sage
- 1 crusty sourdough loaf
- 250g mozzarella, sliced
For the chicken, line a baking sheet with baking paper. Set aside.
Combine the barbecue sauce, soya sauce, salt, freshly ground black pepper, Steak & Chops Spice, smoked paprika, cayenne pepper and tomato sauce in a large bowl. Add the chicken pieces and toss to coat well. Cover the bowl with cling film and refrigerate to marinate, about 30 minutes.
While the chicken is marinating, prepare the garlic bread. Mix the melted butter and chopped fresh herbs together in a jug. Set aside until needed. Preheat the oven to 180˚C.
Place the bread on a chopping board and, using a serrated bread knife, score the top of the loaf with diagonal incisions in a diamond pattern, 2cm apart and 5cm deep. Be mindful not to cut all the way through.
Spoon the melted butter mixture into the incisions, then place a mozzarella slice into each cut. Cover the loaf with foil and place on the prepared baking sheet. Bake in the preheated oven until the cheese has melted, about 15 minutes. Remove the foil and continue to bake until golden brown, about 5 minutes. Remove from oven and set aside.
Increase the oven temperature to 200˚C. Place the chicken pieces in a baking dish and roast, turning the pieces every 5 minutes, until cooked, about 30 – 40 minutes.
Serve the chicken pieces with the warm garlic bread.