STICKY BARBECUE CHICKEN CUTLETS

SERVES 4. PREP 3 HRS 30 MINS. COOK 50 MINS INGREDIENTS

• 1L (4 cups) water

• 2 tsp salt

• 1 tsp whole black peppercorns

• ½ lemon, rind coarsely chopped, juiced

• 5 fresh thyme sprigs

• 1 tbsp brown sugar

• 8 (about 1.4kg) chicken thigh cutlets

• 1 tbsp extra virgin olive oil

• Sweet potato wedges, roasted, to serve

• 450g pkt coleslaw, to serve

• Lemon wedges, to serve

BARBECUE SAUCE

• 375ml (1 ½ cups) tomato sauce

• 60-80ml (¼-⅓ cup) chilli sauce, to taste

• ½ red onion, coarsely chopped

• 2 large garlic cloves, peeled

• 1 tbsp brown sugar

• 1 tbsp molasses or honey

• 1 tbsp Worcestershire sauce

• 5 fresh thyme sprigs, leaves picked

• 2 tsp smoked paprika

• 1 tsp dry mustard powder

• 1 tsp ground cumin

METHOD

1 Combine water, salt, peppercorns, lemon juice and rind, thyme and sugar in a glass or ceramic bowl. Add chicken and stir to combine. Cover. Place in fridge for at least 30 minutes or up to 3 hours to brine.

2 For the sauce, process all ingredients until smooth. Bring to a simmer in a saucepan over mediumlow heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 15-20 minutes or until thickened. Season. Reserve one-third of the sauce.

3 Heat a barbecue grill on medium. Drain chicken and pat dry with paper towel. Rub with oil, then season. Cook chicken, turning, for 10 minutes. Baste with marinade and continue cooking, basting generously with marinade and turning every

3 minutes, for 20 minutes or until the chicken is cooked through.

4 Serve with sweet potato wedges, coleslaw, reserved sauce and lemon. Sprinkle wedges with sea salt.