BBQ'd Chicken With Papaya Salsa and Corn Pancakes
Ready In: 45 mins
Serves: 4
Ingredients
FOR THE STUFFING
- 1 garlic clove, minced
- 1⁄2 cup scallion, chopped
- 1 tablespoon hot chili pepper, minced
- 1⁄4 cup toasted sesame seeds
- 4 boneless chicken breast halves, skin-on
FOR THE BARBECUE SAUCE
- 1 cup tomato ketchup
- 1⁄4 cup dry mustard
FOR THE PAPAYA RELISH
- 1 cup papaya, cut into 1-inch cubes
- 1 red onion, minced
- 1⁄2 teaspoon hot chili pepper, minced
- 2 tablespoons fresh cilantro, minced
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
FOR THE PANCAKES
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup pureed frozen corn or 1⁄2 cup canned corn
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 1 teaspoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 red bell pepper, minced
- 2 tablespoons corn oil
Directions
- Preheat oven to 400F or prepare a grill.
- FOR THE STUFFING:
- IN a mixing bowl, combine all the ingredients into a paste. Add salt and pepper to taste. Stuff the mixture between the skin and the meat of the chicken breast.
- FOR THE SAUCE:
- Combine the ingredients in a bowl and coat the chicken on all sides. Bake the chicken in the oven for 20 minutes, or on the grill until fully cooked. The skin should be crispy.
- FOR THE RELISH:
- While the chicken is cooking, combine all of the ingredients in a mixing bowl, add salt and pepper to taste, and hold aside.
- FOR THE PANCAKES:
- In a mixing bowl, combine all of the ingredients except the corn oil. Heat the corn oil in a nonstick frying pan. Pour 1/2 cup of the pancake batter into the center of the pan and spread it out to a diameter of about 6 inches. As soon as the surface of the pancake looks dry, Turn the pancake over and cook it for an additional 2 minutes. Use this technique to make 4 pancakes.
- TO SERVE:
- Place 1 pancake on each of 4 plates. Place a chicken breast onto half of the pancake and fold the other half of the pancake over the chicken to make a sandwich. Serve the papaya relish on the side.
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