BBQ Chicken Steak 4 Servings Active Time: 30 Min

BBQ Chicken Steak 4 servings Active Time: 30 min. Total Time: 60 min. Level of Advancement: 1/5

This chicken steak prepared from chicken breast is out of this world. I guarantee that It will become one of your favorite meals to grill! This meal is also great when prepared on a rotisserie too!

Ingredients: Juice from 1 large lemon 2 TBSP of Extra Virgin Olive Oil - adjust if needed 1 TBSP of frying oil - adjust if needed ¾ cup of ketchup (store-bought or recipe here) 1 cup of brown sugar 4 cloves of garlic - peeled and grated ½ cup of fresh chive - finely chopped (or spring onion or 2 TBSP of dried) ¼ cup of fresh sage - finely chopped (or 1 TBSP of dried) Tools: ¼ cup of fresh rosemary - finely chopped (or 1 Measuring Spoons & Measuring Cups TBSP of dried) Chef's Knife & Cutting Board 1 TSP of salt Medium Mixing Bowl (about 3 - 4 QT) ½ TSP of ground pepper Whisk 4 PIECES (about 1 ½ LB) of chicken breasts - Optionally: Lemon Squeezer skinless and boneless Small Hand Grater or Garlic Press (for garlic) Plastic Wrap For searing with finishing in the oven only: Grill of Fry Pan or Sauté Pan 2 TBSP of frying oil - adjust if needed Tongs, Turner or Grill Turner Cooking Spoon (for preparing on pan) Final touch or Silicone Brush (for grilling) Salt and pepper - ideally freshly ground Food Thermometer

Directions:

1. Marinade:

1.1. Place into the medium mixing bowl:

Juice from 1 large lemon 2 TBSP Extra Virgin Olive Oil 1 TBSP of frying oil ¾ cup of ketchup 1 cup of brown sugar 4 cloves of garlic - grated ½ cup of fresh chive - finely chopped ¼ cup of fresh sage - finely chopped ¼ cup of fresh rosemary - finely chopped 1 TSP of salt ½ TSP of ground pepper

Stir together with a whisk until fully incorporated (about 1- 2 minutes).

2. Meat preparation:

2.1. Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed (see section “Meat & Fish Preparation” here).

2.2. Do not pound - whole breasts will be prepared.

2.3. Place chicken breasts into the marinade and stir with a spatula.

2.4. Cover with a plastic wrap and let it marinade for at least 30 minutes (or preferably overnight in the refrigerator).

3. Pan sear with finishing in the oven, grill, or prepare on a rotisserie:

A. Pan sear with finishing in the oven:

1. Set oven to preheat at 350°F.

2. Preheat the fry pan on high heat with 2 TBSP of frying oil.

3. Place chicken breasts in with the residue of the marinade included.

4. Briefly sear to reach a nice caramelization (about 1 - 2 minutes on each side).

5. Pour leftover marinade and finish in a preheated oven until the meat is fully cooked (about 7 - 9 minutes). *

B. Grill:

1. Preheat grill at 350°F.

2. Grill from both sides evenly (preferably with indirect heat and a closed lid - with the fire not directly under the chicken breasts, but on the sides) until a nice sear and caramelization is reached and the meat is fully cooked (about 4- 5 minutes from each side). *

3. Brush meat a few times during grilling with the remaining marinade until you use all of the marinade.

4. Watch your grill during grilling. If the chicken breasts start to burn, lower the heat.

C. Prepare on a rotisserie:

1. See section “Rotisserie” here.

4. When fully cooked, remove to the cutting board, and let it rest for about a minute before serving.

5. Sprinkle with salt and pepper and optionally cut into slices. Serve with an herb banquette, creamy mashed potatoes, fries or your other favorite side.

*Check with a food thermometer to make sure that you reached the minimum recommended safe serving temperature for poultry of 165°F. See section “Recommended and Safe Internal Temperatures” here.

Tip:

Do you want to get a nice square grates pattern burned on the steak from your grill? Turn the steak 90 degrees to the right when you are about half way done cooking on each side.