Butterflied BBQ Sticky Chicken Breast

BBQ Butterfly Chicken Breast – UK BBQ Week

My last recipe for this year’s National BBQ Week is a simple sticky BBQ butterfly chicken breast ( no bone so no need to worry about cooking the meat through ) with a nice simple sticky Kansas city style BBQ sauce which can be used on ribs and other BBQ meats. Don’t use it too early during the cooking process as it will easily burn due to the relatively high sugar content. For more information on how to BBQ successfully please read my post on grilling temperatures. When you make it use a good quality ketchup as I find cheaper varieties a little too acidic. Enjoy.

If you are like me and love BBQ food please follow my BBQ inspired blog here.

Butterflied BBQ Sticky Chicken Breast

Butterflied BBQ Chicken Breast

Brilliant BBQ Style Chicken Breasts

A butterfly chicken breast is sliced nearly through to open out the breast allowing it to be stuffed and rolled, batted out and breadcrumbed or simply cooked quicker.

4 large butterflied Chicken Breasts ( ask your butcher to do this )

A little Olive oil

Sea Salt and freshly ground Black Pepper

For the sauce

400 ml quality Tomato Ketchup

100 gr Soft Brown Sugar

3 Cloves of Garlic, peeled and crushed

2 tablespoons Sherry Vinegar

2 tablespoons Worcestershire sauce

2 tablespoons melted Butter

1 teaspoon English Mustard Powder

1 teaspoon Smoked Paprika

½ teaspoon dried Thyme

½ teaspoon Celery Salt

A couple of splashes of Sriracha hot sauce ( to your taste )

For the sauce, take a medium, heavy-bottomed saucepan and sauté the garlic gently in the butter until tender and without overly browning which will make the sauce bitter. Add the remaining ingredients and bring to a simmer, stirring regularly to prevent the sauce sticking to the pan and burning. Cook out for five minutes and remove from the heat and set aside.

To cook the chicken breasts, brush with a little oil, season well and cook over a medium-hot BBQ for eight to ten minutes each side then baste with the sauce and cook for five to ten more minutes, continuing to baste until the meat is cooked and any juices run clear.

Alternatively, line a baking tray with aluminium foil and lightly grease. Place on the chicken and cook under a medium hot grill as above. After cooking either under the grill or on the BBQ brush the chicken breast generously with extra sauce and serve.

Wine

What to Drink? Continental style Blonde beers cut through the sweet sticky sauce and I like to pair the chicken with sweeter, lower alcohol Riesling or Sauvignon Blanc white wines.

 

Allergens in this recipe are;

Celery  Mustard

Please see the Allergens Page

 


How to Grill – UK BBQ Week

UKBBQWeek2018It is the middle of a heat wave in the UK right now and everyone will have fired up their BBQ’s or more precisely grills and if you are using charcoal or a gas grill, you need to know the best temperature for cooking your food. Now you can guesstimate by holding your hand over the grill, but I would not recommend it. I suggest getting yourself a decent thermometer and attaching the probe to your grill close to where you cook your meat or fish. Your BBQ, if it has a lid, will often have a built-in thermometer but that will measure the air temperature which can be 50 degrees cooler than the cooking surface where the action takes place.

BBQ charcole

Adjusting the temperature is easy with a gas fired BBQ you can simply adjust the flames on a charcoal fire, once the coals are glowing and turning white your best method is to move the distance between the grill and the coals. The higher the grill the lower the direct heat.

Low Heat Around 325 F / 160 C is perfect for sausages which need to be thoroughly cooked with burning or bursting the skins. You will be able to hold your hand over the heat source for up to ten seconds.

Medium Heat  Around 350 F / 180 C is best for cooking chicken thighs and drumsticks where it is important that the meat is cooked through without the exterior burning to a crisp. It is about six or seven seconds before you will need to move your hand.

BBQ 3

Grilling Fish

Medium-High Heat Between 400 and 450 F / 200 to 230 C. When you want to get a nice browning or crust on your food, but the interior is moist and tender, such as a thick piece of fish, grilled vegetables or a tasty medium-rare burger. You will only be able to hold your hand over the grill for about five seconds.

BBQ 2

High Heat

A temperature of 450 F / 230 C and above is perfect for flash cooking seafood, chicken or steak kebabs, and onglet or hanger steaks. The high heat adds some charring, with regular turning to prevent burning, and is sufficient to cook the food. If you hold your hand over the heat you can only bare it for one or two seconds.


Glazed Pork Ribs

My recipe for Jack Daniel’s and Black Treacle Rib Glaze – UK BBQ Week

UKBBQWeek2018.jpgMy last post gave away my secret for really crispy chicken and today to celebrate National BBQ Week ( it’s longer than a week but who cares when its sunny and you have an excuse BBQ every day ) the recipe I am sharing is for one of my personal favourites Jack Daniel’s and Black Treacle Rib Glaze.

Now you may think to add a classic bourbon to a barbecue sauce is a little extravagant, but the addition of Jack Daniel’s adds a silky smokiness to this glaze, which compliments the liquorish sticky sweetness of the black treacle and the gentle kick of the Cayenne and mustard. Use this barbecue glaze to baste ribs, steaks or chicken towards the end of cooking as your barbecue dies down. You want the sauce to cook on to the surface of the meat, but you don’t want it to burn. You can further enhance your dish with a dry rub to marinade your dish before cooking.

Glazed Pork Ribs

Jack Daniel’s and Black Treacle glazed Ribs

Jack Daniels and Black Treacle Rib Glaze

A lot of my barbecue sauces simply use cups ( the American staple ) as most are American influenced or originally from American friends, it is just so convenient and easy. If you wish to change to metric or imperial, American cups are best converted to 240 millilitres, 16 tablespoons or 8 ½ imperial fluid ounces.

1 cup Jack Daniel’s Whiskey

2 cups Ketchup

½ cup light Brown Sugar

½ cup Black Treacle

¼ cup good quality Cider Vinegar

1 tablespoon Lemon Juice

2 teaspoons Worcestershire sauce

3 cloves of Garlic, peeled and very finely minced

1 Bay leaf

1 piece of Orange peel

1 Star Anise seed pod

¼ piece of Cinnamon stick

½ teaspoon dry Mustard powder

A very good pinch of Cayenne Pepper

Combine the ingredients in a heavy-bottomed saucepan and mix well. Over a medium heat simmer for twenty minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavours will have more time to blend together. Remove the bay leaf, orange peel, and spices before use.

 

Allergens in this recipe depend on your choice of BBQ sauce and may include;

Celery    Raw Fish   In the Worcestershire sauce