Cooking tips and recipes from our Head Chef, David Ross
Summer’s on its way and so BBQ season is here! I’ve put together a lovely summer dish for you all to try and this is a true winner!
Honey, mustard and sweet chilli chicken
If you use a breast fillet split it in half but don’t cut all the way through. Place in some cling film and gently bash to get it as thin as possible (this will stop you serving chicken that’s well cooked on the outside and still raw in the middle!).
To make the marinade you will need:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of sweet chilli sauce
A pinch of salt and pepper
- Rub the marinade all over the chicken and leave for at least an hour
- BBQ on a medium heat (which should only take about 3-4 minutes if it’s nice and thin)
- It will be crispy on the outside and nice and moist in the middle