It feels like a lifetime since we've chatted about our cooking adventures (well it's been many weeks - actually nearly 2 months) and I have missed sharing our experiences on my blog. So here goes my first blog post for 2017. By the way, Happy New Year. I hope that 2017 is kind to you in every way possible.
2016 ended up being the year of unorganised chaos and frantic lifestyle and 2017 has pretty much started off the same way. But it is what it is and more importantly through all the experiences in the past two months, both good and bad, it has made memories and learnings for all in the House of Murray. Whilst we have been busy rest assured that we didn't' stop cooking.
So after finally deciding I needed to get my blogging arse back into gear I hope you enjoy this little number we prepared early (well early this evening!) I say we but in all honesty I made the coleslaw and chopped the potatoes - Noel is responsible for marinating and cooking the chicken.
Sticky Chilli Barbecue Chicken Cutlets, perfect for a mid summers' evening dinner - in fact it tasted that good it would be perfect anytime of the year. Sticky with a hint of heat and smokiness enveloped the tender juicy chicken - melt in your mouth perfect.
The Chilli component is completely up to your discretion - you can use what ever chilli sauce you like - mild, medium or hot. Please bear in mind however that using sweet chilli sauce would only add to the sweetness. We used Maggi Chilli Sauce but you could use Sirracha Sauce, which contains less sugar than most chilli sauces. Add less sauce for less heat obviously.
Being a "sticky" dish it's quite high in sugars - therefore it's not a meal that should be eaten a lot if you are trying to lose weight but honestly if you want to treat yourself for one meal - this recipe should definitely be on your "to try" list,. Obviously I will be attempting to modify the recipe to make it more Weight Watcher friendly in the near future. But in the moment - I really enjoyed dinner tonight.
2016 ended up being the year of unorganised chaos and frantic lifestyle and 2017 has pretty much started off the same way. But it is what it is and more importantly through all the experiences in the past two months, both good and bad, it has made memories and learnings for all in the House of Murray. Whilst we have been busy rest assured that we didn't' stop cooking.
So after finally deciding I needed to get my blogging arse back into gear I hope you enjoy this little number we prepared early (well early this evening!) I say we but in all honesty I made the coleslaw and chopped the potatoes - Noel is responsible for marinating and cooking the chicken.
Sticky Chilli Barbecue Chicken Cutlets, perfect for a mid summers' evening dinner - in fact it tasted that good it would be perfect anytime of the year. Sticky with a hint of heat and smokiness enveloped the tender juicy chicken - melt in your mouth perfect.
The Chilli component is completely up to your discretion - you can use what ever chilli sauce you like - mild, medium or hot. Please bear in mind however that using sweet chilli sauce would only add to the sweetness. We used Maggi Chilli Sauce but you could use Sirracha Sauce, which contains less sugar than most chilli sauces. Add less sauce for less heat obviously.
Being a "sticky" dish it's quite high in sugars - therefore it's not a meal that should be eaten a lot if you are trying to lose weight but honestly if you want to treat yourself for one meal - this recipe should definitely be on your "to try" list,. Obviously I will be attempting to modify the recipe to make it more Weight Watcher friendly in the near future. But in the moment - I really enjoyed dinner tonight.
Sticky Chilli Barbecue Chicken Cutlets
(recipe adapted from Taste.com)
Serves: 4
4 cups water
2 teaspoons salt
1 teaspoon whole black peppercorns
1/2 lemon, rind coarsely chopped, juiced
5 fresh thyme sprigs
1 tablespoon brown sugar
8 (about 1.4kg) chicken thigh cutlets
1 tablespoon extra virgin olive oil
Barbecue sauce
1 1/2 cups tomato sauce
1/3 cup chilli sauce, to taste
1/2 red onion, coarsely chopped
2 large garlic cloves, peeled
1 tablespoon brown sugar
1 tablespoon molasses or honey
1 tablespoon Worcestershire sauce
5 fresh thyme sprigs, leaves picked
2 teaspoons smoked paprika
1 teaspoon dry mustard powder
1 teaspoon ground cumin
Combine water, salt, peppercorns, lemon juice and rind, thyme and sugar in a glass or ceramic bowl. Add chicken and stir to combine. Cover. Place in fridge for at least 30 minutes or up to 3 hours to brine.
For the barbecue sauce, process all the ingredients until smooth. Bring to a simmer in a saucepan over medium-low heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 15-20 minutes or until thickened. Season. Reserve one-third of the sauce.
Heat a barbecue grill on medium. Drain chicken from the brine and pat dry with paper towel. Rub with oil, then season. Cook the chicken, turning, for 10 minutes. Baste with marinade and continue cooking, basting generously with marinade and turning every 3 minutes, for 20 minutes or until the chicken is cooked through.
Serve chicken with reserved sauce and sides of your choice.
