BBQ Chicken

  • 10 Portions

    Diced Chicken 500g

    Sterling BBQ Sauce To taste

    Onion – sliced 100g

    Carrot – sliced 100g

    White cabbage – sliced 100g

    Garlic- diced 1 cloves

    Tomato Puree 40g

    Chopped Tomatoes 250g

    Celery – Chopped 100g

    Olive oil For frying


  • 50 Portions

    Diced Chicken 2.5kg

    Sterling BBQ Sauce To taste

    Onion – sliced 500g

    Carrot – sliced 500g

    White cabbage – sliced 500g

    Garlic- diced 2.5 cloves

    Tomato Puree 200g

    Chopped Tomatoes 1.25kg

    Celery – Chopped 500g

    Olive oil For frying


  • 100 Portions

    Diced Chicken 5kg

    Sterling BBQ Sauce To taste

    Onion – sliced 1kg

    Carrot – sliced 1kg

    White cabbage – sliced 1kg

    Garlic- diced 5 cloves

    Tomato Puree 400g

    Chopped Tomatoes 2.5kg

    Celery – Chopped 1kg

    Olive oil For frying


  1. In a saucepan add enough oil for frying and heat
  2. Add the onion and cook for 5 minutes
  3. Add remaining vegetables and garlic
  4. Cook for 10-15 to allow the flavours to sweat
  5. Add the tomato puree and chopped tomato and bring to a simmer
  6. Add the desired amount BBQ sauce to add the flavour
  7. Cook for a further 10 minutes, then puree using a stick blender adjusting seasoning and consistency if required
  8. In a separate pan, add enough oil for frying and heat
  9. Add the diced chicken to the pan and cook until a core temperature of 75˚C is achieved
  10. Combine the two pans and cook for 10 minutes to ensure it is piping hot
Key Points
  • Marinading the chicken the night before can add some really nice depth of flavour. You could marinade in BBQ sauce or oil and Cajun spice

Wheat, Celery, Sulphites