Memphis BBQ chicken with grilled corn and tomato salad
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken fillet glazed in a smoky, reduced-sugar BBQ sauce with grilled corn on the cob and juicy baby plum tomatoes.
Ingredients
2 servings
- 600 gchicken breast fillet
- 225 gCorn on the cob, pre-cooked, vacuum-packed 450g ICA
- 300 gBaby plum tomatoes 500g Class 1 ICA
- 0.5 stred onion
- 3 msktomato purée
- 2 mskapple cider vinegar
- 1 mskDijon mustard
- 1 mskgranulated or liquid sweetener
- 1 msksmoked paprika
- 1 tskgarlic powder
- 1 tskliquid smoke
- 1 mskolive oil
- 0.5 stlime
How to make it
- 1
Light the barbecue and prepare it for direct medium-high heat.
- 2
Mix the tomato purée, apple cider vinegar, Dijon mustard, sweetener, smoked paprika, garlic powder, liquid smoke and 1 tbsp water in a small bowl to make a smooth BBQ sauce.
- 3
Lightly flatten the chicken fillets so they are an even thickness. Brush with half the oil and season with salt and pepper.
- 4
Halve the corn cob. Halve the baby plum tomatoes and finely chop the red onion. Mix the tomatoes and red onion with the lime juice, a little salt and the rest of the oil.
- 5
Grill the chicken and corn cobs for about 4-5 minutes per side. Brush the chicken generously with the BBQ sauce during the last 2 minutes so it caramelises without burning.
- 6
Take the chicken off when the internal temperature reaches 72°C. Leave to rest for 2 minutes before serving with the grilled corn and the fresh tomato salad.
Kitchen tips
- Don't brush on the BBQ sauce too early, as the acidity and natural sweetness burn easily over fierce direct heat.
- A meat thermometer helps: 72°C gives juicy chicken fillet.
AI-generated content. Always verify ingredients and allergen information yourself.
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