Tuesday, June 1, 2010

BBQ Chicken with salt baked sweet potatoes and grilled corncobs

Week two of the food project has begun and we kicked it into gear with a classic BBQ recipe. This kind of recipe makes me sorry that we live in a flat with no balcony or back yard to sit in and enjoy an evening of grilled delights. We'll have to do with a grill pan and imagine the smell of smokey charcoal. 

This dish was really good and what more is my husband LOVED it - he was very thrilled about it and he can't wait to have leftovers another day. It was a bit different from the grill recipes I've tried before, where the chicken had to me marinaded in the BBQ sauce for a while and then cooked on the grill because this had the BBQ sauce on the side. It was good and I think this is a recipe I will return to and make a few changes here and there just to tweak it and make it more me.

Now for the sharing part - for four people you'll need:

600g of sweet potatoes
1 kilo of coarse sea salt
4 corn cobs
4 chicken breasts
1 tablespoon corn oil
50 grams of rocket
1 tablespoon sesame sprinkle (Look here)
50 grams of cold butter
freshly ground pepper

BBQ sauce:
5 dl of ketchup (preferably Heinz) - I used Beauvais as I don't care for Heinz and it came out really good!
300 grams of brown sugar 
1 clove of garlic, crushed
1 dl finely chopped onion

Preheat the oven to 185C (about 365F). Give the sweet potatoes a good wash and put them in an oven proof dish. Roll them around in the salt until they are covered in salt and bake them in the oven for about 45-60 minutes depending on the size of the potatoes until they are well done.

Boil the corn for a few minutes in a pot with salted water. Take them out of the pot and dry them off and put them on the grill for about 5-10 minutes till they are done.

Cover the chicken breast in the oil, salt and pepper and put them on the grill - cooking them on each side for about 8 minutes till they are done.

Stir together the BBQ sauce and give it a quick parboil for about 5 minutes and serve it along side the chicken. Serve it on a plate on a spred of rocket and with the cold butter for the potatoes and the corn.
Bon appetit....


Unknown said...

Hehe... din ser bedre ud end min gjorde! :) Er det mozzarella til højre, ved siden af rucolaen? :)

Hvor meget skulle du af med for majskolber i DK?

Agnethe Vinther Thorsen said...

Ihh tak! Nope - det er smør til kartoflen og majsen :P og vi valgte jo så en anden salat fordi Thomas ikke kan lide sennepskål, som det hedder så fint på dansk :P

Jeg skulle af med 18 kr. for 2 majskolber, så det synes jeg ikke var så galt :)

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