Barbecue chicken is a classic grilled dish featuring chicken pieces marinated or brushed with barbecue sauce, cooked to juicy perfection with a caramelized exterior. This versatile recipe combines smoky, sweet, and tangy flavours that make it a popular choice for summer cookouts and family meals.
Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
Nutrition Analysis: This barbecue chicken offers a balanced nutritional profile. The protein from chicken provides essential amino acids, while the marinade contributes moderate sugar and sodium content. The dish contains lean protein, with potential for vegetable sides to enhance nutritional value.
Equipment
Ingredients
For the Chicken
- Onion ½, finely chopped
- Pineapple rings 2, finely chopped
- Garlic cloves 6, crushed
- Spring onions 2, trimmed and finely chopped
- Soy sauce 3 tbsp
- Caster sugar 1 tbsp
- Runny honey 1 tbsp
- Sesame oil 1 tbsp
- Korean chilli paste (gochujang) 80g/2¾oz
- Korean chilli flakes (gochugaru) 2 tbsp
- Chicken breasts 2, skin removed and cut into strips
For the Cucumber and Seaweed Salad
- Dried wakame seaweed 30g/1oz
- Cucumber ½, cut into chunks
- Garlic clove 1, finely chopped
- Caster sugar 1 tbsp
- Rice wine vinegar 4 tbsp
- Salt ½ tsp
For the Soy Dip
- Soy sauce 2 tbsp
- Mirin 2 tbsp
- Black vinegar 1–2 tsp
- Caster sugar 1 tbsp
- Wasabi paste 1 tsp
- Fresh chives 1 tbsp, snipped
For the Korean Corn
- Unsalted butter 30g/1oz
- Corn on the cob 3
- Korean chilli flakes (gochugaru) 2 tsp
- Japanese mayonnaise 3 tbsp
- Caster sugar 1 tsp
- Spring onions 3, trimmed and chopped
- Mozzarella handful, shredded
To Serve
- Cos lettuce 1, leaves separated
- Red chillies 2, finely sliced
- Radishes 4, finely sliced
Method
Prepare the Barbecue Chicken Marinade
- Combine all the marinade ingredients except chicken in a food processor
- Blend until the ingredients form a smooth, consistent sauce
- Pour the marinade over chicken strips
- Cover and refrigerate overnight to develop deep flavours
Prepare the Cucumber and Seaweed Salad
- Rehydrate the dried wakame seaweed in water for 30 minutes
- Drain off any excess water thoroughly
- Mix the seaweed with cucumber, garlic, sugar, rice wine vinegar, and salt
- Leave the salad to infuse for 30 minutes to blend flavours
Create the Soy Dip
- Combine soy sauce, mirin, black vinegar, sugar, wasabi paste, and chives in a bowl
- Mix well to ensure all ingredients are thoroughly incorporated
- Set the dip aside to allow flavours to meld
Prepare the Korean Corn
- Preheat the oven to 220°C/200°C Fan/Gas 7
- Grease a roasting tin with unsalted butter
- Mix corn, chilli flakes, mayonnaise, sugar, spring onions, and mozzarella in a bowl
- Transfer the mixture to the prepared roasting tin
- Roast for 8-10 minutes until the corn is bubbling and golden
Cook and Serve the Barbecue Chicken
- Chargrill the marinated chicken on a barbecue or hot griddle pan
- Cook over high heat for a couple of minutes on each side
- Ensure chicken is cooked through and reaches safe internal temperature
- Arrange Cos lettuce leaves on a serving plate
- Top lettuce with cooked chicken, reduced sauce, sliced chillies, and radishes
- Drizzle with prepared soy dip
- Serve Korean corn and cucumber salad on the side
Suggested Wine Pairing
Majestic: Louis Latour Mâcon-Lugny
Crisp Chardonnay with subtle oak notes that complement the smoky chicken flavors
Tesco: Finest Marlborough Sauvignon Blanc
Zesty white with herbaceous undertones that cut through the barbecue sauce’s richness
Sainsbury’s: Taste the Difference Argentinian Malbec
Medium-bodied red with smoky undertones that match the grilled chicken perfectly
What can you serve with this
1. Corn on the cob
2. Coleslaw
3. Potato salad
4. Baked beans
5. Green salad
Nutri-score Health Check
Nutri-Score: B (Well-balanced)
This recipe receives a B rating due to its lean protein source, controlled fat content, and potential for vegetable additions. The barbecue sauce introduces some sugar, which slightly reduces the nutritional score. The score has been automatically calculated from ingredients and serves as a general guide.
Recipe FAQ
- Can I use chicken thighs instead of breasts? Yes, adjust cooking time accordingly
- How long should I marinate the chicken? Minimum 30 minutes, maximum 24 hours
- Can I make this recipe in the oven? Absolutely, use 220°C/425°F for similar results
- Is barbecue chicken healthy? Moderately healthy when prepared with lean cuts and minimal sauce
- Can I make my own barbecue sauce? Homemade sauces allow better sugar and salt control
- What internal temperature indicates chicken is cooked? 75°C/165°F is the safe minimum
- How do I prevent dry chicken? Don’t overcook and use a meat thermometer
- Can I prepare this recipe in advance? Marinate overnight for enhanced flavour