GRILLED CHICKEN WITH CHERRY-ANCHO BBQ SAUCE:
When BBQ chicken tastes this good, it deserves a closer look! …Thanks for all the love for yesterday’s post, your kindness and support is always much appreciated! Tonight I’m sharing the recipe for the cherry-ancho BBQ sauce so you can mix up your grillin’ with a little southern-inspired flavour. Happy start to a new week foodies ?
INGREDIENTS & METHOD:
(This made a total of 400ml sauce – plenty to cover 8 pieces of chicken with extra for basting/dipping)
Approx. 200g cherries (I used frozen – cheaper!)
2 dried ancho chillies (rehydrated in 400ml water)
1/2 can of tinned tomatoes (I’m obsessed with Mutti)
1 large garlic clove (minced/grated)
1 small piece of ginger (1/2 inch minced/grated)
2 tsp black treacle (or molasses would work)
1 tbsp brown sugar (heaped)
1/2 tsp allspice
1/2 tsp paprika
Pinch sea salt & black pepper
– Add all ingredients to a pan and simmer on high for 10mins, then medium for 5mins.
– Remove the chilli stalks and then blitz until smooth (I used an immersion blender)
– If you want it super smooth, also pass through a sieve (I’m too lazy…AKA ‘rustic’) and then pour back into the pan.
– Heat again on low for 15mins. It will thicken (feel free to add more water for a thinner consistency and taste for flavour adjustments at this stage). Set-aside to cool.
Kitchen note: this is a quick sauce, designed for on-the-day marinating and use, however it should keep fine in the fridge covered for a few days.