Ingredients for 4 people

  • For the BBQ sauce (makes roughly 450ml):
  • 2 tbsp extra virgin olive oil
  • 1 onion – peeled and finely chopped
  • 380g tinned chopped tomatoes
  • 2 garlic cloves – peeled and minced
  • 80g brown sugar
  • 3 tbsp De Nigris Recipe Gold Label Balsamic Vinegar
  • 1 tbsp BBQ seasoning
  • 1/2 tsp peppercorns
  • 1 tbsp sea salt flakes (or large table salt)
  • For the BBQ chicken:
  • 8 tbsp homemade BBQ sauce
  • 4 tbsp BBQ seasoning
  • 2 tbsp sea salt flakes (or large pinch table salt)
  • 2 tbsp sesame seeds
  • 2 tbsp of De Nigris Recipe Gold Label Balsamic Vinegar
  • 4 chicken breast fillets
  • 2 tbsp extra virgin olive oil

For the recipe

First, let’s prepare the homemade BBQ sauce!

Fry the onion in the oil in a medium size saucepan for five to six minutes. Add all the remaining ingredients and seasoning. Bring to a simmer and cook over a low heat for 25 to 30 mins, until thickened. Place the mix in a food blender and blend until smooth. Place into a container to cool down before moving it to the fridge.

Now, prepare the BBQ chicken:

Preheat oven to 160C degrees, set to grill function.

Place the homemade BBQ sauce in a bowl, add  BBQ seasoning, salt, sesame seeds and the De Nigris Gold Label Balsamic Vinegar​, set aside.

Place chicken on a foil lined baking tray, drizzle with  olive oil and cook in the oven on the middle shelf (not too close to the top), for about 20 minutes, then cover them with the BBQ sauce, place them in the oven again and cook them for another six to eight minutes.

To ensure  the chicken is thoroughly cooked, insert a sharp knife into the thickest part of one fillet. The flesh should be white, with no hint of pink remaining.


Cooking with Chef Giovanni