Chicken with Mexican BBQ Sauce
Spice up your chicken dinner with Mexican BBQ Sauce. Made with chillies, shallots, garlic, lime, maples syrup and more this recipe promises to make your chicken dinner a winner!
Ingredients
- 4 Poussin
- Small bunch of thyme
- Small bunch of oregano
- 2 limes
- 4 chillies
- 1 shallot, peeled and diced
- 1 clove garlic, crushed
For the BBQ Sauce:
- 250ml ketchup
- 25ml white wine vinegar
- 100g soft brown sugar
- 100ml maple syrup
- 1 apple, chopped
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
To garnish:
- Mint, chopped
- Chilli, chopped
Method
Pre-heat the oven to 220 degrees.
Place the poussin into a large roasting tray and fill the cavity with the thyme and oregano. Drizzle over the oil and season. Sprinkle over the chillies and squeeze over the juice from the limes. Add the shallot and garlic to the pan and place into the oven to roast for 40 minutes.
To make the sauce: mix the ketchup, vinegar, sugar and maple syrup in a pan and gently warm through to dissolve the sugar.
Add the mint, coriander and apple. Spoon some over the poussin and roast it for a further six minutes.
To serve; portion up the poussin, spoon over more sauce and sprinkle over mint and chilli to garnish.
Ingredients
- 4 Poussin
- Small bunch of thyme
- Small bunch of oregano
- 2 limes
- 4 chillies
- 1 shallot, peeled and diced
- 1 clove garlic, crushed
For the BBQ Sauce:
- 250ml ketchup
- 25ml white wine vinegar
- 100g soft brown sugar
- 100ml maple syrup
- 1 apple, chopped
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
To garnish:
- Mint, chopped
- Chilli, chopped
Method
Pre-heat the oven to 220 degrees.
Place the poussin into a large roasting tray and fill the cavity with the thyme and oregano. Drizzle over the oil and season. Sprinkle over the chillies and squeeze over the juice from the limes. Add the shallot and garlic to the pan and place into the oven to roast for 40 minutes.
To make the sauce: mix the ketchup, vinegar, sugar and maple syrup in a pan and gently warm through to dissolve the sugar.
Add the mint, coriander and apple. Spoon some over the poussin and roast it for a further six minutes.
To serve; portion up the poussin, spoon over more sauce and sprinkle over mint and chilli to garnish.
