
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.


Love a good bbq. This recipe looks like something I would have all to myself!!!
It is pretty damn tasty just make twice as much and share.