Memphis BBQ chicken with spiced aubergine and chickpeas
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken breast glazed in a smoky BBQ sauce, served with flavourful stir-fried chickpeas and aubergine.
Ingredients
2 servings
- 600 gchicken breast fillet
- 240 gtinned chickpeas (rinsed)
- 250 gaubergine
- 3 msktomato purée
- 2 mskapple cider vinegar
- 1 mskDijon mustard
- 1 mskgranulated or liquid sweetener
- 1.5 msksmoked paprika
- 1.5 tskgarlic powder
- 1 tskground cumin
- 1 tskliquid smoke
- 1.5 mskolive oil
- 0.5 stlime
How to make it
- 1
Light the barbecue for direct medium-high heat.
- 2
Mix the tomato purée, apple cider vinegar, Dijon mustard, sweetener, 1 tbsp of the smoked paprika, 1 tsp garlic powder, liquid smoke and 1 tbsp water in a small bowl to a smooth BBQ sauce.
- 3
Lightly pound the chicken breasts to an even thickness. Brush with 0.5 tbsp of the olive oil and season with salt and pepper.
- 4
Dice the aubergine into 1 cm pieces and rinse the chickpeas. Heat 1 tbsp olive oil in a frying pan or wok over high heat.
- 5
Add the aubergine, chickpeas, cumin and the rest of the smoked paprika and garlic powder. Stir-fry for 6-8 minutes until the aubergine is soft and the chickpeas are nicely browned. Squeeze over a little lime juice and season with salt.
- 6
Grill the chicken for about 4-5 minutes per side. Brush generously with the BBQ sauce during the last 2 minutes so it caramelises without burning.
- 7
Take the chicken off when the core temperature reaches 72°C. Rest for 2 minutes before serving with the spiced chickpeas and aubergine.
Kitchen tips
- Don't brush on the BBQ sauce too early, as the acidity and natural sugars burn easily over fierce direct heat.
- Use a meat thermometer – 72°C gives juicy chicken breast.
AI-generated content. Always verify ingredients and allergen information yourself.
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