There’s nothing better than a summer barbecue, is there? But, thanks to the Scottish weather, the opportunities to actually go outside and fire up the coals can be few and far between. To make things a bit quicker and easier, all you need is some barbecue sauce and a griddle pan and you’re good to go – not quite the same as the real thing but certainly just as tasty! Jim Beam are releasing their brand new Bourbon BBQ Sauce at the end of this month (available in Sainsbury’s stores from the 29th June) so they kindly sent me a bottle to get creative with. With 9% bourbon added to every batch, you can really taste the iconic Jim Beam flavour in the sauce so it’s perfect for adding a kick to a wide range of dishes. The first thing that came to mind when I got my hands on the sauce was a delicious BBQ chicken burger, served with a fresh and summery twist on coleslaw and some fail safe sweet potato chips.
You Will Need (Serves 2):
2 chicken breasts
4 tbsp Jim Beam Bourbon Sauce*
2 sweet potatoes
1 tsp chilli flakes
Olive oil & seasoning
1/4 of a white cabbage
1 green apple
1/2 of a red onion
2-3 tbsp Greek yoghurt
1 tbsp mayonnaise
2 tsp caraway seeds
2 tsp cider vinegar
Juice of 1/2 a lemon
Lettuce, cheese, pickles etc. to serve
1. Switch the oven on to 200°C to heat up. Take your chicken breasts and flatten them slightly so they are a relatively even thickness throughout, then add them to a dish along with the Jim Beam Bourbon Sauce and some black pepper. Set aside to marinate.
2. Cut the sweet potatoes into small wedges, leaving the skin on. Toss them in a little olive oil, chilli flakes and salt and pepper, then spread out evenly on a baking tray and put in the oven for around 30 minutes. Give them a shake every so often to make sure they crisp up evenly.
3. Shred the cabbage, carrots, apple and red onion for the coleslaw. I found a julienne peeler worked best for the carrots, and the rest I just thinly sliced with a sharp knife – but you could also use a shredder attachment for your food processor if you have one. Add these to a large bowl and mix well.
4. Mix together the Greek yoghurt, mayonnaise, caraway seeds, cider vinegar and lemon juice then add to the bowl with the shredded vegetables. Season with plenty salt and pepper to taste.
5. Once your sweet potato chips are around 10 minutes from being ready, heat up your griddle pan or grill. Once hot, add the marinated chicken and turn down to a medium heat. Cook for around 5 minutes each side, or until the chicken is cooked all the way through and starting to turn crispy and slightly charred on the outside.
6. Once your chicken is cooked, let it rest on a board for a couple of minutes whilst you assemble everything. Slice your rolls and add any accompaniments you want – I’d suggest baby gem lettuce, Mexicana cheese and an extra little glug of the Jim Beam BBQ Sauce. Add the chicken to the roll, top with a couple of spoonfuls of coleslaw and serve along with the sweet potato fries.
This is a surprisingly quick meal to make so it’s perfect for a weeknight dinner when you want something tasty without putting in too much effort. Make up a big batch of the coleslaw in advance and that’s half the work already done for you! I love the crisp, sweet taste of the green apples in the coleslaw and it makes it a bit lighter than your usual mayo-heavy shop bought coleslaw. It goes really well with the barbecue taste of the Jim Beam Bourbon Sauce, but it’s equally great in sandwiches or as an accompaniment to salad.
What are your favourite barbecue recipes?