Chicken with Thatchers Katy BBQ sauce

Jul 7, 2018

From The Fuss Free Foodie. Watch the video here: https://youtu.be/CXjoWBj4HY4

  • 700g boneless chicken thighs
  • 6 tbsp Cajun spice seasoning
  • 250ml Thatchers Katy
  • 110g tomato ketchup
  • 60g English mustard
  • 35g brown sugar
  • 1 ½ tsp Worcestershire sauce
  • 1 ½ tsp lemon juice
  • ¼ tsp garlic salt
  • ¼ tsp chilli flakes
  • ¼ tsp hot smoked paprika
  • Few twists of black pepper

 

  1. Marinade the chicken thighs in the Cajun seasoning and set aside as long as possible or overnight.
  2. When ready to BBQ, put the chicken thighs onto the grill and cook for about 20 minutes on each side on a medium heat.
  3. Meanwhile, add the Thatchers Katy cider to a bowl, along with the ketchup and English mustard. Whisk together.
  4. Add the brown sugar, Worcestershire sauce, lemon juice, garlic salt, chilli flakes and paprika. Whisk again.
  5. Pour the mixture into a saucepan and bring to the boil. Once boiling, reduce the heat slightly, but keep the sauce boiling at a steady rate so that it’s constantly bubbling. Stir occasionally.
  6. Allow the sauce to bubble for about 20 minutes. Pay close attention towards the end of this time and reduce the heat slightly. You know the sauce is ready when it is reduced by two thirds and the sauce is rich, sticky and thick. Place into a separate dish.
  7. Once the chicken is cooked, chop into small strips and serve in brioche buns with the Thatchers Katy BBQ sauce and coleslaw (see below for fuss free recipe).

Please take care when handling raw meat. Please drink responsibly.

Fuss Free coleslaw

  • 160g red cabbage, finely sliced
  • 160g white cabbage, finely sliced
  • 100g carrots, grated
  • 1 red onion, finely sliced
  • 3-4 tbsp full fat mayonnaise
  • Squeeze half lemon
  • 3 tbsp parsley, chopped
  • Twist of salt and few twists of pepper
  • Optional 1 tbsp of Sumac/handful of gherkins or capers finely chopped

 

  1. Place all the vegetables in a bowl and mix. Add the mayonnaise, salt, pepper, lemon juice, sumac and gherkins/capers, if using and mix. Taste and adjust the seasoning and creaminess from the mayonnaise, as desired.