Thursday, 29 August 2013

Banging Barbecue Chicken

I think I've been far to engrossed in How Sweet It Is and Jessica's incredible corn-related recipes just lately. I ventured to Sainsburys last week, purchased a crazy amount of corn...then realised, I don't have anything in mind for this corn. Impulse food purchases are my downfall.

SO this lead to barbecue chicken, you guessed it, served with corn on the cob and my standard sweet potato wedges.

I have recently discovered my love for barbecue sauce so am keen to experiment with it. I've made it before several times for burgers (here and here...oh and here too) but never as a proper marinade. Hereeee we go...



All you need for two is:


Chicken breasts - I did two each
1 tbsp Worchester sauce
1 tbsp smoked paprika
2 tbsp honey
1 tsp Chilli flakes
3 tbsp Tomato Ketchup
1 tsp dijon mustard
1 tbsp Light Reduced Salt Soy 

I served mine with oven cooked corn (smothered in butter, parsley and chilli flakes) and some tasty sweet potato wedges. 


Mix the Worcester Sauce, paprika, honey, chilli flakes, ketchup, mustard and soy in a bowl. Pop you chicken in and leave to marinate. I left mine over night but as long as you've given it a good two hours or so,  you'll be fine.



I've told you about the wedges before - peel, chop, boil for 5-10 minutes, drain, stick on a baking tray, drizzle with oil and cook in the oven at 180 (fan assisted) for 45-50 minutes.

Pop the corn in, wrapped in foil, the for the same amount of time - smothered in butter (plus parsley and chilli flakes if you fancy it). 

I used my Le Creuset griddle pan (just as I'd used it for my Burgers on National Burger Day) - let it heat up until it's pretty hot. You'll need a good 1 or 2 tablespoons of oil so it doesn't stick. Once the pan has heated up, bring the heat down to medium and add your chicken - leave the rest of the marinade in the bowl for later. You need to make sure the chicken is thoroughly cooked so cook it for 6 or 7 minutes on each side...spooning the leftover marinade on every now and then. Chicken usually takes about 15 minutes to pan fry fresh, if it's been microwave defrosted, about 8 minutes.

Pretty simple, huh? Plate up and serve.

It won't disappoint taste-wise and it's a great quick and easy recipe that requires minimal effort and minimal cooking time!




Not the most adventurous of pictures but, as I've told you, my camera was unfortunately stolen at Notting Hill Carnival (sad face!). My new one will be arriving today though (happy face!), so once I've got to grips with it (it's a few models up from my old one), my photographs on here are going to be a main focus of mine. Photography is something I've never really got to grips with and I really think it's a good skill to have.

N xo

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