Thu, 4 July 2024
Serves 4
BBQ chicken
1 cup of ketchup
1/2 cup honey
1/4 cup red wine vinegar
2 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tbsp soy sauce?
1 tbsp Worcestershire sauce
1 tbsp sunflower oil
8 chicken pieces (I like a mix of thighs and drumsticks)
Jalapeño Cornbread
3 cups plain flour
1 cup quick cook polenta
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs
225g butter, melted, plus extra to grease the dish
3 scallions, chopped
3 tablespoons jalapeños, chopped
Method:
Preheat your oven to 180C.
Add the flour, polenta, baking powder, salt and sugar to a large mixing bowl. Add the milk, melted butter and eggs to a jug and whisk to combine. Add the wet to the dry, along with the jalapeños and scallions. Stir until combined but don’t over mix it. Grease a 9 x 13 x 2-inch cake tin with butter and add the cornbread mix. Bake in the middle of the oven for 30 minutes. Test that it is cooked by poking a skewer into the middle of the cornbread, if it comes out clean then it is cooked.
To make the barbecue sauce, add the honey, ketchup, vinegar, slices, soy sauce and Worcestershire sauce. Mix to combine and taste. Add salt and pepper to taste and a little extra honey if you like a sweeter sauce.
Place the chicken onto a baking tray and coat with the sunflower oil. Cook at 180C for 30 minutes. After 25 minutes, add the barbecue sauce and return to the oven for ten minutes until it gets super sticky.
Serve the chicken on a big platter along with big chunky slices of cornbread
