BBQ Chicken Miko (w/ Fiji Water) Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- Chicken Breasts (8 skinned and boned)
- Olive oil
- Fresh ground pepper
Sauce
- 1 cup ketchup
- 1/4 cup whiskey (Jack Daniels recommended)
- 2 TBSP dark brown sugar
- 1 1/2 TBSP Worcestershire sauce
- 2 TBSP garlic, minced
- 2 TBSP steak sauce
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- Bottle of Fiji Water (yeah, makes a difference)
How to make BBQ Chicken Miko (w/ Fiji Water)
This is my first recipe posting on OSF and feeling a bit intimidated by everything else that's here so wanted to start off slow. There also appears to be a bit of an absence of many barbeque recipes on the site. Since I'm currently living in Fiji, I'm constantly faced with two recurring usuals. One is general unavailability of special ingredients which means we have to be creative with what we have, the other is a need to cook outside.
Miko's my youngest daughter, born here in Fiji. I made this chicken dish at her first ever BBQ, hence the name. Goes well with Fiji Bitter beer.
- In a medium saucepan, heat a bit of the olive oil and throw in about 1/2 a TBSP of the garlic to release the flavour. Brown very lightly.
- Pour in the mix of other ingredients with 1 cup of Fiji Water over medium-high heat and bring to a simmer. Lower heat and simmer for 10 minutes, stirring often to thicken it up.
- Brush chicken pieces with a bit of olive oil and sprinkle with fresh pepper.
- Lightly baste the chicken with BBQ sauce before grilling and then place on medium heated grill.
- Cook through (15-20 min) and turn/baste with sauce repeatedly every 4-5 minutes.
- Serve with sauce on top and some chunks of bread, too.
Register or login to add a comment!
