Chicken with Black Garlic Sichuan Peppercorn BBQ Sauce and Cold Cucumber Cilantro Salad
Cucumber and Cilantro Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a medium saucepan, combine all ingredients for the BBQ sauce. Bring mixture to a boil and reduce heat.
Simmer, uncovered, stirring frequently for about 30 minutes or until sauce coats the back of a spoon.
Let cool, store in an airtight container in the refrigerator.
In a bowl, combine chicken breasts and with enough sauce to coat. Toss to coat chicken with sauce.
Marinate in the fridge for at least 30 minutes or up to 24 hours.
Preheat the oven to 375ºF (190ºC). Place marinated chicken in a casserole dish and bake uncovered for 30 minutes.
While baking, use a pastry brush to baste the chicken with more sauce, approximately every 10 minutes.
Chicken is cooked when the internal temperature reaches 165°F (74°C). Remove from the oven.
Cover the chicken and let rest 5 minutes before serving. Slice and serve with cucumber and cilantro salad.
To make the cucumber salad add the salt to the cucumber, stir gently to combine. Let sit for 15 minutes.
Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well.
Drain the salt water from the cucumber.
Add the dressing to the cucumber and toss.
Add the red pepper.
Add the cilantro leaves and mix gently.
Top with sesame seeds and serve alongside sliced chicken breasts.
|Per 433 g serving||Amount|
|Saturated Fat||0.5 g|
|Per 433 g serving||% Daily Value|