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Sticky barbecue chicken cutlets
Sticky barbecue chicken cutlets
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Prep Time:
210 minutes
Cook Time:
50 minutes
Total Time:
260 minutes
Delicious chicken barbecue recipe with 3-hour marinade for maximum flavor. Perfect for the whole family to enjoy.
Ingredients:
  • 1L (4 cups) water
  • 4.80 gm salt
  • 1 tsp whole black peppercorns
  • 1/2 lemon, rind coarsely chopped, juiced
  • 5 fresh thyme sprigs
  • 8 (about 1.4kg) chicken thigh cutlets
  • 18.20 gm extra virgin olive oil
  • Sweet potato wedges, roasted, to serve
  • 450g pkt coleslaw, to serve
  • 375ml (1 1/2 cups) tomato sauce
  • 60-80ml (1/4-1⁄3 cup) chilli sauce, to taste
  • 1/2 red onion, coarsely chopped
  • 2 large garlic cloves, peeled
  • 27.80 gm molasses or honey
  • 24.40 gm Worcestershire sauce
  • 5 fresh thyme sprigs, leaves picked
  • 5.00 gm smoked paprika
  • 1 tsp dry mustard powder
  • 2.50 gm ground cumin
Instructions:
  • In a glass or ceramic bowl, mix water, salt, peppercorns, lemon juice and rind, thyme, and sugar. Add chicken and stir well. Cover and refrigerate for at least 30 minutes or up to 3 hours to brine.
  • To make the barbecue sauce, blend all the ingredients until smooth. Simmer in a saucepan over medium-low heat, then lower the heat and cook partially covered for 15-20 minutes until thickened. Season to taste and set aside one-third of the sauce.
  • Preheat the barbecue grill to medium heat. Remove the chicken from the brine and dry it with paper towels. Rub the chicken with oil and season generously. Grill the chicken for 10 minutes, turning once. Baste the chicken with the marinade and keep grilling, basting and turning every 3 minutes, for a total of 20 minutes or until the chicken is fully cooked.
  • Garnish the chicken with sweet potato wedges, coleslaw, reserved sauce, and lemon. Season the wedges with a sprinkle of sea salt.

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