The Groovy Food Company has created a crispy BBQ chicken recipe that requires just six ingredients, making it an easy family favourite for the summer holidays. The recipe is designed to keep little ones entertained in the kitchen and simplify mealtimes.
Recipe overview
BBQ chicken is enjoyed worldwide, with regional variations. This version combines smoky flavours with sweetness and a charred, caramelised outer layer for crunch. It is traditionally served with coleslaw or corn on the cob, but alternatives include potato salad, mac and cheese, chips, grilled vegetables or a crisp salad. This recipe suggests avocado salsa as an accompaniment.
Ingredients
- 500g chicken breast, cut into 3-inch strips
- 60g coconut flour
- Harissa (generous helping)
- 1/2 tsp garlic granules (to taste)
- 1/4 tsp chilli flakes
- Black pepper
Method
Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted). Line a baking tray with parchment paper.
Make the salsa
Roughly mash an avocado with the juice of 1 lime. Add tomato, agave nectar, chilli flakes, sea salt and black pepper, and mix. Check seasoning, then add chopped coriander and lightly combine.
Prepare the chicken
Combine coconut flour with harissa, garlic granules, chilli flakes and black pepper in a large bowl. Dip chicken strips into the seasoned flour and place on the lined tray. Bake for 14 minutes, turning halfway.
Make the BBQ sauce
While the chicken bakes, add coconut oil to a frying pan with shallot and sauté over medium-high heat until softened. Add crushed garlic, sea salt, black pepper and tomato puree, mixing thoroughly. Add vinegar, Dijon mustard and water, stirring. Add agave nectar and tamari sauce, stir for 2-3 minutes, then remove from heat and cool.
Remove chicken from the oven and dip each piece into the cooled BBQ sauce. Either leave to marinate or cook on the BBQ straightaway for 3 minutes each side. Serve with avocado salsa on the side.
