Chicken lovers this is for you. A tasty recipe for the best finger licking chicken you will ever make.
Grilling chicken breast can be a challenging, one second its raw and next thing it is as dry as sandpaper and neither is what you want to have.
The key is to have the right temperature, marinate well and keep the chicken juices in the chicken for as long as possible.
3 large chicken breast
Dunn’s River Everyday seasoning
Dunn’s River Caribbean barbeque seasoning
¼ of a regular bottle Levi Roots Reggae reggae sauce
3 tbsp of Grace fish and meat sauce
Chopped red onions
2 tbsp. of ketchup
5 tbsp of honey
2 tsp of paprika
5 tbsp. of malt vinegar
Drizzle of lemon
1 tsp. Levi Roots scotch bonnet pepper sauce
Start with a mixing all the dry rube ingredients and rubbing it into the chicken breast, cover the bowl with cling film or pace in marinate bags for an hour to 2 days.
Once the chicken has been marinated pre heat your grill to 180.C and place in the oven for about 25 mins.
Mix all the ingredients for the BBQ sauce making sure all the ingredients are well mixed.
Once the chicken is just about cooked smother the breast in your BBQ sauce.
Place back on the grill for 5 mins more on until there is a nice colour on the chicken.
Serve with anything you like I had mine with fried chips and corn on the cob but this would work well with pasta or potatoes or even in a chicken wrap