Bbq Cluck Recipe
Honey habanero BBQ chicken breast with sliced apple & cheddar cheese.
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Ingredients
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Chicken & Marinade
Honey-Habanero BBQ Sauce
Assembly & Toppings
Method
Chicken & Marinade
Prep the chicken
Pat the 4 chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking.
Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle with 2 tbs olive oil and rub to coat evenly. Let rest at room temperature for 10 minutes while you make the sauce.
Honey-Habanero BBQ Sauce
Make the sauce
In a small saucepan over medium heat combine 1 cup ketchup, 2 tbs apple cider vinegar, 3 tbs honey, 1/2 minced habanero (use 1/4 for milder heat), 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 1 tsp yellow mustard, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust honey or vinegar if you want sweeter or tangier. Remove from heat and set aside; reserve about 1/3 cup for brushing while grilling and 1/3 cup for finishing/serving.
Cook the Chicken
Grill or pan-cook
Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). If grilling, oil the grates. Place chicken on the grill or skillet and cook 4–6 minutes per side, uncovered, depending on thickness. After flipping once, brush the cooked side with the prepared BBQ sauce; after flipping again brush the other side. Continue cooking until internal temperature reaches 165°F (74°C). Total cook time will be about 8–12 minutes.
During the last 1–2 minutes of cooking, brush another thin layer of sauce on both sides and allow it to set — do not pile on too much or sugars will burn. Remove chicken and let rest 5 minutes before assembling to retain juices.
Assembly & Toppings
Assemble
Place each rested chicken breast on a bun or serving plate. Top each breast with about 1 oz (quarter of the 4 oz) sliced cheddar cheese; if you prefer melted cheese, return topped chicken to the grill or skillet for 30–60 seconds until cheese softens. Arrange thin apple slices (about 1/4 of the apple per sandwich) over the cheese or on the side.