BBQ season has finally arrived so fire up the grill and gather round the family with some finger licking treats.
Serves: 6
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
What You’ll Need:
Ingredients For the chicken and barbeque sauce:
- 6 chicken breasts 4g juniper berries
- 4g cumin seeds
- 4g fennel seeds
- 4g coriander seeds
- 8 star anise
- 12g black pepper corns
- 500g tomato ketchup
- 50g Worcestershire sauce
- 20 drops tabasco
- 150g white wine vinegar
- 150g of Stella Artois Cidre
- 120g honey
- 1 tbsp oil
- 3g smoked paprika 2g cayenne pepper
- 30g sliced fresh ginger
- 8 whole garlic cloves (split and crushed)
- 10 cloves
- 1 stick of cinnamon
- 3g salt 5 tomatoes cut in quarters
For the fresh aioli mayonnaise:
- 3 egg yolks
- 4 large pinch smoked paprika
- 2 pinches cayenne pepper
- 20 turns of milled black pepper
- 4g English mustard
- 1 tbsp white wine vinegar
- 400ml vegetable oil
- 2 tbsp water 4g salt
- 3 garlic cloves chopped finely
What To Do:
Barbeque sauce:
- Place all the spices in a pan and lightly roast them for a minute
- Place them in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer
- Add the spices, salt, tomato, cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes
- Pass through a fine sieve once its reaches the right consistency – do not blend or puree
Chicken:
- Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes
- Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the so they are well coated – these can then be fed onto the skewers (once fully soaked)
- These can then be cooked either in the oven at 180c for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time – make sure the heat is not to high as they could burn.
- Serve with the aioli mayonnaise below
Garlic Aioli:
- Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil
- Add the spices, you may need to add a little water to the mix as it will get to thick and could split
Stella Artois has partnered with Michelin-starred chef Tom Aikens to create a series of recipes with social sharing at their heart. To find out more, visit facebook.com/stellaartoisuk