Simple Grilled BBQ Chicken Breast with Peas Pulao

Simple Grilled BBQ Chicken Breast with Peas Pulao

Simple Grilled BBQ Chicken Breast

Recipe:

Ingredients:

• 2 Skinless boneless chicken breasts
• 3 cups cold water
• 3 tbsp table salt
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• Olive oil 2 tbsp
• 2 tbsp BBQ sauce of choice 

Method: 

• Pre-heat oven at 200’C or 400’F or the grill on high heat.
• Trim skinless boneless chicken breast of any trim-able fat. Make 3-4 diagonal slits on each side of each chicken breast.
• Mix brine of water, table salt, brown sugar and cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes.
• Remove chicken from brine and rinse lightly under running water. Pat dry. Rub both pieces of chicken with olive oil. Brush lightly with BBQ sauce of your choice.
• Place over the broiler pan and pop it in the oven for 12-15 mins. Or in case you’re using grill, Clean and oil grates. Place over high heat or medium high if you have a hot grill.
• Take the pan out, brush the chicken pieces again with sauce and flip over the sides and put the pan back in oven for 10 mins or until done. If you’re using grill, flip chicken every 5 mins and bout 3-4 mins before done, brush both sides with sauce. Give it about 30 mins total grill time.

Peas / Matar Pulao:

Ingredients:

• 1 heaped cup basmati rice
• ¾ cup peas, preferably fresh or frozen
• ½ cup thinly sliced onion
• 2 to 3 tbsp oil
• 2.5 cups water 
• Salt as required
• 1 tsp cumin seeds
• 1 inch cinnamon
• 1 or 2 black cardamom
• 2 to 3 cloves
• 1 or 2 single strands of mace
• 1 medium bay leaf
• 5-6 whole black pepper

Method:

• Wash basmati rice till the water runs clear.
• Soak the rice for 30 minutes. Drain and keep aside.
• Heat oil in a pot / sauce pan.
• Add cumin seeds along with all the whole spices.
• Sauté till the spices release their aroma and become fragrant.
• Then add the sliced onions. Stir and sauté till onions are golden or caramelized. Skim half of fried onions out and keep aside.
• Add peas and sauté for a minute.
• Now add drained rice and stir gently.
• Sauté for a minute. Add water and salt. Stir.
• Cover the pot with its lid and cook the rice on high flame till almost all the water is absorbed and rice are around 85% cooked.
• Turn the flame low, remove the lid and sprinkle separated fried onions over rice and cover again with lid tightly and leave for five minutes to allow the rice get steamed.
• Fluff the rice and serve matar pulao hot.

Add sides of potatoes and raita as you wish.

Bonne cuisine! :)