Sticky Chilli Barbecue Chicken Cutlets


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.


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