Ode to the barbecue

Here comes a favourite – chicken, sweet and special, on the grill!

Ian Leatt Foodie
Ian Leatt
Foodie

It’s that time of year again! The barbecue has been cleaned and is ready to do its duty for you. My favorite food, I just have to tell you, is barbecue. For those of you who have read this column over the years, that may have become pretty apparent.

I recently spoke via Twitter with an avid reader who asked if I could do a little something for the barbecue. So here we are.

What attracts us? Is it the sound of the meat cooking, the aroma that permeates from the barbecue, the sound of our friends chatting and enjoying themselves? For me, it is all the above. I love to entertain at home. I love the smell that comes from the barbecue; the tastes as they explode in your mouth at you latest creation – your latest masterpiece; the sound of my friends having fun.

I’m offering you honey garlic chicken! Totally yummy.

Ingredients
1/4 cup low-sodium soy sauce
3 tablespoons honey
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon chili sauce
2 tablespoons olive oil
1 tablespoon cornstarch
8 boneless skinless chicken breasts

Marinade
2 cloves garlic crushed
Pinch of salt and pepper
3 tablespoons olive oil
1 tablespoon low sodium soy sauce
Marinate the chicken in the morning. Place all other ingredients, including the chicken, in a Ziploc bag, mix thoroughly, then place in the fridge – usually for about 6 hours – until you are ready to cook.

Preheat the barbecue to 350 degrees F. In a medium bowl, whisk together the main ingredients: soy sauce, honey, garlic, lime juice, chili sauce, 1 tablespoon (only) of olive oil and cornstarch.

Pour the second tablespoon of olive oil in a frying pan over medium-high heat. Sear chicken and let cook until golden, 4 minutes on each side. Brush glaze over the chicken and transfer to the barbecue.

Barbecue the chicken for 25 minutes or so, until cooked throughout. Keep basting the chicken throughout this process.

Once cooked, remove the chicken from the heat and pour any remaining sauce over it. Then serve.

Ian Leatt is general manager of Pegasus Publications.

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