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Serves 4

INGREDIENTS:

1 tbsp. sunflower oil
2 tbsp. tomato puree
1 tbsp. clover honey
1 tbsp. Worcestershire sauce
1 tbsp. sweet German yellow mustard
1 tbsp. red cooking wine
1 tsp. hot chili powder
rind and juice of 1 lemon
4 chicken breasts
1 red onion, finely chopped
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 lb. baking potatoes, washed and thinly sliced
1/4 lb. small new potatoes, washed
2 tsp. coarsely ground black pepper
1 tsp. salt
1 1/2 cups whole milk
1 onion, halved and thinly sliced
2 cups Havarti cheese, grated
4 Romaine lettuce leaves, washed and chopped coarsely
12 cherry tomatoes, halved
4 eggs, hard boiled and halved
8 cucumber slices, halved
1 avocado, destoned and cubed
6 red radishes, thinly sliced
3 green onions, chopped
1 tsp. coarsely ground black pepper
1 tsp. parsley
1 tbsp. salted butter, melted
1 tbsp. red wine vinegar

METHOD:

Combine sunflower oil, tomato puree, clover honey, Worcestershire sauce, German mustard, red wine, hot chili powder, and the lemon rind and juice. Mix well. Cover and stand at room temperature until needed.

Put chicken breasts in an ovenproof dish. Pour over marinade. Cover and marinate for 3 hours in fridge.

Preheat oven to 375 F (190 C). Remove dish from fridge and allow to come to room temperature, about 20 minutes. Bake for 50 minutes. Turn halfway through cooking. Twenty minutes before end of cooking, add water if needed to keep marinade moist in base of dish. Add onion, salt, and black pepper. Cook until time is up.

While chicken is cooking, boil new potatoes in a pan for 20 minutes. Drain and allow to cool.

Forty minutes before chicken is ready, in a greased deep ovenproof dish, put 1/3 potato slices across base. Arrange 1/3 onions on top of potatoes. Sprinkle 1/3 Havarti cheese across onions. Repeat layers two more times, but before adding final cheese layer, combine whole milk, salt, and black pepper. Mix well. Pour gently over whole of potato bake, letting milk drain to bottom. Sprinkle remaining cheese on top of bake. Cook next to chicken for 30 minutes.

For the salad, combine all vegetables in a salad bowl. Using a bottle, pour in black pepper, parsley, melted butter, and vinegar. Shake well and keep at room temperature until needed.

Remove skins from new potatoes, halve each one, and add to salad. Combine gently. Pour on vinaigrette and mix gently until everything is coated. Garnish salad with egg halves. Cover and chill until needed.

Remove chicken from oven and spoon remaining marinade from bottom of dish onto chicken. Remove potato bake from oven. Serve hot with the salad and, if desired, hot crusty bread.