Featured, Recipes

Barbecue Grilled Chicken Breast with Creamy Mustard Potatoes & Butter-tossed Vegetables

Perfect the ultimate comfort meal at home with this classic grilled chicken. It’s simple and involves no special technique. Put on some music, pour a glass of bubbly and get on with this DIY recipe.

Ingredients

  • For Bbq Sauce – Tomato Ketchup
  • Dark Soy
  • Sugar
  • Chings Chilly Schezwan Sauce (Or Any Shop-Bought Sauce)
  • For Grill – 60ml Olive Oil (Or as Required)
  • Salt to Taste
  • 1 Teaspoon Crushed Pepper
  • 4 Cloves Garlic (Crushed)
  • 1 Teaspoon Mixed Herbs
  • 2 Tablespoons Butter (Frozen)
  • 2 Tablespoons Cream
  • 60ml White Wine
  • 2 Tablespoons Mustard
  • 1 Tablespoon Honey
  • 2 Chicken Breasts (Boneless)
  • Vegetable & Potato Side – 200gm Broccoli/Carrot/Baby Corn/French Beans/Cauli Flower/Zucchini/Eggplant (Diamond-Cut, Mixed & Blanched In Hot Water)
  • 1 Potato (cubed into 3 pieces and boiled till soft with skins on)

Preparation

Prep: 10 minutes
Cooking: 25 minutes

  1. Marinate the chicken breast with olive oil, salt pepper, herbs, chopped garlic and set aside.
  2. Boil the vegetables and potatoes as well and set aside.
  3. Heat a pan or skillet, add a teaspoon of oil and lower the breasts of chicken into the pan with the skin side facing down. Let it sear for 5 minutes before turning around.
  4. When turned, add in 4 dollops of chilled butter and some crushed garlic and baste the skin a couple of times.
  5. Then deglaze with white wine. Cover and let the breasts cook for 10 minutes (occasionally turn and adding little water to cook).
  6. Now brush on some of the barbecue sauce you made a couple of times and let it caramelise. Once you pass the ten-minute mark, the breasts are cooked. Remove and set aside.
  7. In the same pan, add butter, cream and mustard with some orange zest or a measure of orange juice and toss the potatoes. Season it with salt pepper and honey.
  8. Remove it with a spatula and place on a plate.
  9. In a clean pan, add the veggies. When they sizzle, add butter, season with salt and pepper and toss. Serve them alongside the potatoes.
  10. This dish can be plated individually or can be served family-style with chicken breasts over a bed of sur-cabbage, with the veggies and potatoes in a side bowl and barbecue sauce to dip.

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James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.