serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 6 skin-on chicken thigh cutlets
- 2 tbsp vegetable oil
- 1 cup (250 ml) barbecue sauce
- 1 tbsp red wine vinegar
For the Texas-style dry rub
- 1 tbsp salt
- 2 tsp smoked paprika
- 1 dried bay leaf, ground to a coarse powder
- 1 tsp Korean chilli powder (optional)
- 1 tsp ground black pepper
- 1 tsp mustard powder
- 1 tsp garlic powder
- ½ lemon, finely zested
Marinating time: overnight, optional
Instructions
- In a medium bowl, combine the ingredients for the Texas-style dry rub.
- Use a sharp knife to cut down either side of the bone in the chicken cutlet to loosen the flesh from the bone. This will help the chicken to sit flatter against the barbecue or pan. Rub the dry rub all over the chicken, then place on a large tray, ready to grill. Alternatively, this can be refrigerated overnight.
- Heat a barbecue or chargrill pan over high heat. Drizzle the chicken with the oil, then grill, skin-side down. Cook for 3 minutes, then turn and cook for a further 3 minutes, until almost cooked through. In a medium bowl, combine the barbecue sauce and vinegar (add a little splash of water if it’s too thick), then brush over the chicken. Grill for a further 2-3 minutes, or until the sauce is caramelised. Transfer the Texas-style chicken cutlets to a large serving plate and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
