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.

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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

 

Texas-style BBQ Sauce and the Most Important BBQ That Never

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It is another of those food days / weeks, I have written recipes when it has been National Toast Day ( yes really ), National Fish and Chips Day, Bramley Apple Week and National Yorkshire Pudding Day, this time I won’t complain too much as it one of my favourites National BBQ Week. I adore smoky, sticky BBQ food and love to cook it but do you know the most important BBQ in history?

Well by nineteen sixty-three Lyndon B. Johnson had risen above the hurly-burly politics of his native Texas to become vice president of the United States in the administration of the meteoric John F Kennedy. In a government of outstanding personalities including the president’s charismatic brother the attorney general, secretary of defense Robert McNamara and secretary of state Dean Rusk, many saw Johnson’s role as mere window dressing. Yet this homely former school teacher established himself with quiet determination and pioneered what became known as barbecue diplomacy. As people relaxed due to the informal atmosphere of a barbecue around a pit or grill it was often easier for LBJ to talk business than in the rigid formal settings of a state banquette.

LBJ Photo.jpg

At his home on the banks of the Perdernale river, LBJ hosted an array of important barbecues for VIP dignitaries and most of these were catered for by Walter Jettson. He ran a local, well for Texas, catering company in Fort Worth and prepared the food at the LBJ ranch. On November 23, 1963, the staff of the ranch and Jettson were preparing for the biggest event of their lives the president was to visit and eat smoked ribs and brisket. As we all know he was never to make it. LBJ was sworn in as the thirty-sixth president of the United States on board airforce one carrying the body of President Kennedy back to Washington. Jettson was to become the President’s Pitmaster * and LBJ even flew him around the country to cater at political rallies. On the back of his celebrity, Jetton published a barbecue cookbook, which is unfortunately out of print but available on Amazon and other retailers.

Jetton catered for the first barbecue at the White House and continued to do so during LBJ’s term in office. When he decided not to stand for re-election LBJ hosted one last farewell barbecue on the White House lawns for over two hundred friends and supporters. The Texas-style ribs must have been quite special as the Swiss-born, formally trained, White House head chef Henry Haller, wrote in his The White House Family Cookbook, ” He did a terrific job and I was most impressed with the results. His barbecue sauce avoided all of the common flaws (oversweetening, overcooking, excessive thinning) and by serving the sauce separately, he also avoided drying out the meat. ”

*Pit Master : An experienced barbecue cook, a skilled craftsman, who watches over the pit and can tell by sight, sound, smell, and touch, if it is running too hot or too cold, when it needs fuel, when to add wood, when to add sauce, and when the meat is ready.

Barbecue Sauce

Here is my only slightly amended version of Walter Jetton’s recipe as always as the full recipe is of authentic American origin it is measured in cups. A cup is between 200 and 250ml, providing one standard cup is used the proportions will work.

Walter Jettons’s Texas – style BBQ Sauce

1 1/2 cups Water

1 cup Ketchup

1/2 cup Cider Vinegar

3 Stalks Celery, washed and chopped

1/4 cup Butter

1/4 cup Worcestershire Sauce

1/2 cup Onion, peeled and finely chopped

3 Bay Leaves

1 Large Clove Garlic, peeled and minced

½ tablespoon Sugar

1 teaspoon Chilli Powder

1 teaspoon Smoked Paprika

1/8 teaspoon Sea Salt

pinch of freshly ground Black Pepper

Mix all ingredients together. Place in a heavy-bottomed saucepan and bring to a boil and simmer for ½ an hour. Remove from heat and strain.

Walter Jetton’s LBJ Barbecue Cookbook– By the Caterer to the LBJ Ranch, Written with Arthur Whitman, 1965, Pocket Books.