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Chicken with Papaya BBQ Sauce

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Chicken with Papaya BBQ Sauce

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

Papaya Chicken Marinade

  • 1/4 cup coconut cream from top of 1 can
  • Seeds of 1 large papaya
  • 1 clove garlic, minced
  • 1 tablespoon ginger, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 2 tablespoons cilantro stems, chopped
  • 4 boneless skinless chicken breasts

Papaya BBQ Sauce

  • 1 tablespoon vegetable oil
  • 1 sweet onion, finely diced
  • 3/4 cup sugar
  • 1 scotch bonnet pepper, pith and seeds removed and quartered
  • zest and juice of 2 limes
  • zest and juice of 1 lemon
  • 1 cup water
  • 1/2 cup seasoned rice wine vinegar
  • 5 cups papaya, large dice
  • 2 teaspoons salt

To Grill Chicken

  • 1 tablespoon vegetable oil
  • 1/4 cup Papaya BBQ sauce
  • 1/4 cup Spiced Cashew Nuts, coarsely chopped
  • 1 tablespoon cilantro leaves, (optional garnish)

Spiced Cashew Nuts

  • 1 teaspoon butter
  • 1/2 cup unsalted cashews
  • pinch of paprika
  • pinch of salt

Directions

Papaya Chicken Marinade

  1. In a bowl, combine all ingredients for the marinade (except chicken).
  2. Add chicken and immerse in marinade.
  3. Set aside to marinate for a minimum of 1 hour up to 24 hours.
  4. Prepare Papaya BBQ Sauce.

Papaya BBQ Sauce

  1. Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
  2. Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
  3. Add water, juice from lemon, limes and vinegar.
  4. Bring to a boil.
  5. Add papaya and season with salt.
  6. Bring to a boil again and allow to simmer for 15 minutes.
  7. Using a blender, puree sauce until smooth.

To Grill Chicken

  1. Heat and oil grill.
  2. Remove chicken from marinade and place on grill.
  3. Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
  4. Garnish with chopped Spiced Cashews and cilantro leaves.

Spiced Cashew Nuts

  1. In a small frying pan, melt butter over medium heat.
  2. Add cashews until golden brown. Remove from heat, add paprika and salt.
  3. Reserve half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole for the watercress salad.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

Cooking Club Challenge
Cooking Club Challenge

May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce

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