Elevate plain chicken with this BBQ and Caribbean style sauce
Perk up your plain grilled chicken with this mixture of BBQ and Caribbean style spices. It just takes a little more preparation than the ordinary chicken as the sauce is made in a skillet, or griddle, then the chicken finished off in the sauce.
Ingredients:
- 4 chicken breast fillets
- 1 tbsp cold pressed rapeseed oil
- 2 teasp Cajun seasoning
- 1 teasp oregano
- bunch spring onions; sliced, for garnish
Sauce:
- 1 tbsp butter
- 2 cloves garlic; grated
- 112ml (4fl oz) BBQ sauce
- 56ml (2fl oz) beer
- 1 tbsp Worcestershire sauce
- juice of 1 lime
- pinch crushed red chillies
- dash hot chilli sauce
- sea salt
- fresh ground black pepper
Equipment:
- Weber GBS griddle
Season the chicken breasts well with the salt, pepper, 1 teaspoon of Cajun seasoning and the oregano.
Pre-heat the grill and skillet, we used the Weber GBS (Gourmet Barbecue System) skillet, to a medium heat, around 215C (419F). On the Pulse 2000 we put the left hand element on maximum and the right at about two-thirds.
Place the chicken in the skillet, skin side down and cook until crisp and golden, about 2 – 3 minutes and repeat on the second side. Take out of the skillet and place over the area of indirect heat.
Melt the butter in the skillet and gently cook the garlic for about 30 seconds. Add the BBQ sauce, beer, chilli sauce, Cajun seasoning, lime juice, red chilli flakes and the Worcester sauce. Stir to combine, put the lid down and let it simmer for about 5 – 10 minutes until it has thickened slightly and reduced to a ‘nappe’ consistency. This is when the sauce has reached a consistency which will coat the food without sliding off but is not too thick.
Replace the chicken into the sauce, close the lid, and simmer for 5 – 10 minutes until the internal temperature of the chicken has reached the safe 75C (167F).
Garnish with the sliced green onions.
This would be delicious served with grilled sweetcorn and rice or the hasselback potatoes (click here to see how to cook these potatoes).
