Barbecue-Style Chicken
This barbecue-style chicken recipe is taken from my new book – PING! – which has 100 family friendly meals cooked using just the microwave. This one is sure to become a family favourite. Pile the cooked chicken into warm wraps or soft buns and serve with lashings of soured cream or yoghurt, alongside salad and lime wedges. If you have any leftovers of this tangy chicken, you can keep it in the fridge for a couple of days and it can be served cold as well as hot.
Ingredients
- 14-16 chicken mini fillets (around 640g total weight), cut off the white part of each mini fillet
- 1 tbsp sunflower or vegetable oil
- ½ tsp hot smoked paprika
For the sauce
- 75 g tomato ketchup
- 3 tbsp runny honey
- 2 tbsp Worcestershire sauce
- 1 tsp hot smoked paprika
- 1 garlic clove, peeled and crushed
Instructions
- Toss the chicken with oil, paprika and a good pinch of salt and lots of ground black pepper. Arrange on two large microwaveable plates, cover and cook one plate at a time on HIGH for 3 mins (1000W) or 3 mins 40 secs (800W), turning and repositioning the fillets on the plates halfway. If the chicken is not cooked after this time, turn again and return to the microwave for 20-30 secs, or until cooked through. Set aside.
- To make the sauce, mix the ketchup, honey, Worcestershire sauce, paprika, garlic and a good pinch of salt and lots of ground black pepper in a large microwaveable dish. Cover and cook on HIGH for 2 mins (1000W) or 2 mins 30 secs (800W)
- Drain the chicken pieces and add to the sauce. Stir until well coated and then return to the microwave and cook, uncovered, on HIGH for 4 mins (1000W) or 5 mins (800W), stirring halfway, until hot.
- Leave to stand for 5 mins before serving then chicken whole or shredding it by pulling apart with two forks.
