- When grilling you need to keep control of the heat so the food cooks through properly before it starts burning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a cooler part of the grill or turn the heat right down.
- It’s good to have one side of the barbecue with fewer coals so it’s cooler. The coals are ready when the flames have died down.
20 mins plus marinating
Super easy
serves 4
About the recipe
Here's how to get your barbecue chicken brilliantly chargrilled, juicy and perfectly cooked.
Ingredients
1 orange
1 dried chilli
1½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons runny honey
3 tablespoons ketchup
1 teaspoon olive oil
4 x 120g skinless higher-welfare chicken breasts
Top Tip
This marinade can be used on other lean proteins such as prawns, pork tenderloin or steak. If the outside of the meat or fish looks a dry, brush a little of the marinade over it whilst cooking.
Method
- If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.
- Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil.
- Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.
- Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.
- If using a griddle pan, put it over high heat now to get it screaming hot.
- Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through.
- Spoon a little of the reserved sauce over each breast.
If you haven’t got round to getting yourself a food processor yet, and you’re serious about cooking, do go and buy one. It won’t be a waste of money – unlike most kitchen gadgets, you’ll use it all the time, especially for recipes like this one.
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