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