Bourbon BBQ chicken - Texas caviar salad



Bourbon BBQ Chicken

  • 0,44 lbs chicken breast
  • 0,033 lbs grated onion
  • 0,011l lbs crushed garlic
  • 0,099 lbs brown sugar
  • 0,39 lbs ketchup
  • 0,055 lbs Worcestershire sauce
  • 0,066 lbs molasses
  • 0,055 lbs melted butter
  • 0,044 lbs of salt
  • 0,044 lbs black pepper
  • 0,022 lbs dijon mustard
  • 3 cl bourbon whiskey

 for Texas caviar salad

  • 0,44 lbs boiled dried kidney beans
  • 0,044 lbs pickled jalapeno (diced)
  • 0,11 lbs capia pepper (diced)
  • 0,132 lbs red onion (diced)
  • 0,055 lbs Mexican beans
  • 0,044 lbs corn kernels
  • 0,0066 lbs coriander (cut into thin strips)
  • 0,0022 lbs of salt
  • 0,0022 lbs black pepper
  • 0,044 lbs red wine vinegar or balsamic vinegar
  • 0,176 lbs olive oil


Mix all the remaining ingredients except the chicken and separate them into two different places.

Marinate the chicken breast with half of the sauce and refrigerate for 1 day.

The next day, peel the marinade from the chicken that you took out of the refrigerator, season it with olive oil, salt and pepper, and seal it until it turns brown in a preheated grill pan or grill.

Then, with the help of a brush, thoroughly rub the remaining marinade mixture on both sides of the chicken. Just then, it is enough to bake for 5 minutes in the oven preheated to 358 degrees.

Texas caviar salad preparation; Mix all the ingredients, except vinegar, olive oil and spices, in a bowl by mixing them well. Then add salt and pepper to this mixture.

Mix the spices homogeneously. Mix the vinegar and olive oil in the sauce bowl, pour it into the salad and mix again. After taking it to the serving plate, you can place the chicken on the plate.

ENJOY YOUR MEAL

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