By Joel Van Bussel, Chef at First Order Coffee, Adelaide
Serves 2 and is easy to multiply
When your sense of taste recovers after quitting smoking, you'll really enjoy the punchy flavours in this simple BBQ chicken recipe. And you've got to love a dish that's easy enough for a weeknight staple, but impressive enough to showcase at your summer get-togethers.
The marinade uses BBQ sauce that you can buy at any supermarket. If you can handle the heat, add some Sriracha hot sauce to the marinade for an extra kick. Vegetarians can try the same marinade, substituting the chicken with mushrooms or tofu.
Have a read of our interview with Joel and find out how quitting smoking helped his health, sense of taste and career soar.
2 free-range chicken breasts (about 200g each), boneless and skinless
3 Tablespoons BBQ sauce
½ Tablespoon Sriracha hot sauce (optional)
1 bunch of asparagus, woody ends trimmed
3 cups mixed salad greens
½ punnet cherry tomatoes (about 125g), halved
½ continental cucumber, halved and thinly sliced
1 small fennel bulb, halved and thinly sliced
½ cup raw cashews, toasted
Juice of half a lemon
½ cup mixed herbs, chopped – dill, parsley and mint are a good combo
Extra virgin olive oil
Salt flakes and freshly ground black pepper to taste
What to do
- Coat the chicken breasts in 2 tablespoons of extra virgin olive oil and season well on both sides with salt and freshly ground black pepper.
- Place the BBQ sauce in a wide, shallow dish, stir through the Sriracha hot sauce if you are using it, and set aside.
- Heat your BBQ plate, non-stick or cast-iron pan to medium-high heat and cook the chicken three-quarters of the way through on one side before turning. Once the second side of the chicken is sealed, remove from the pan and place in the dish of BBQ sauce and turn a few times to smother it with the sauce.
- Return the chicken to the pan and continue to cook, turning every 20-30 seconds, until the chicken is cooked all the way through and the sauce is sticky and caramelised.
- While the chicken is finishing cooking, drizzle the asparagus with some extra virgin olive oil and season well. Cook the asparagus on the BBQ or in your pan for a minute or two on each side until its nicely charred.
- To make the salad, toss the mixed salad greens, cherry tomatoes, cucumber and fennel in a large mixing bowl. Dress with the lemon juice, a generous amount of extra virgin olive oil, salt flakes and freshly ground black pepper. Sprinkle the toasted cashews over the top before serving.
- To serve, place the sticky BBQ chicken over the grilled asparagus, and garnish with the mixed herbs.