Southern-Style BBQ Chicken with Tomato Ketchup & Corn Relish

Serves 4


For the southern-style BBQ chicken

  • 75g fresh breadcrumbs, finely chopped
  • Zest of 1 lemon
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 12 mini chicken fillets, skinned
  • 4 tbsp plain flour
  • 1 egg, beaten

For the tomato ketchup

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 clove of garlic, crushed
  • 60ml cider vinegar
  • 1 cinnamon stick
  • 30g light soft brown sugar
  • 350g ripe tomatoes, quartered and deseeded
  • 1 tbsp tomato pure
  • 2 tsp English mustard powder
  • 1 tsp Tabasco sauce

For the corn relish

  • 200g fresh sweetcorn (about 2 cobs)
  • 2 tsp vegetable oil
  • 1 shallot, finely chopped
  • 1 stick of celery, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 1 small red pepper, deseeded and finely diced
  • 120ml cider vinegar
  • 60g caster sugar
  • ½ tsp English mustard powder
  • Salt and pepper to taste


  1. In a bowl, mix the breadcrumbs, lemon zest, herbs and spices, and season with a little salt and black pepper.
  2. Dust each mini chicken fillet with flour, dip into the beaten egg and then coat with the seasoned breadcrumbs. Transfer to a tray lined with baking parchment, cover and chill for at least an hour or until ready to barbecue.
  3. To make the tomato ketchup, heat the oil in a stainless steel pan and gently fry the onion, celery and garlic for 5 minutes until soft but not coloured. Add the remaining ketchup ingredients. Gently bring to the boil, then simmer for 30 minutes, stirring occasionally. Season and add more Tabasco sauce if required.
  4. Allow the ketchup to cool slightly, then process in a food processor for a few seconds, so it has texture and is not totally smooth. Pour into dipping bowls and refrigerate until needed.
  5. To prepare the corn relish, carefully remove the kernels by standing the cobs upright and running a sharp knife down the sides.
  6. Heat the oil in a stainless steel pan and fry the shallot gently for 3 minutes until softened. Stir in the corn and remaining ingredients and cook over a gentle heat, stirring occasionally until the sugar has dissolved.
  7. Gently bring to the boil, then reduce the heat and simmer for 25 minutes until the mixture has thickened slightly and coats the back of a spoon. Pour the relish into dipping bowls and allow to cool, then refrigerate until needed.
  8. Prepare and light the barbecue according to the instructions. When it is ready, guests can cook the chicken in batches, for 6 minutes on each side, turning it carefully with tongs. Ensure that the chicken is piping hot and cooked through before serving with the tomato ketchup and relish.

Tip: For a crispier coating use a pump spray bottle with a little vegetable oil and spray the fillets very lightly before placing on the barbecue. To save time, the tomato ketchup and corn relish can both be made ahead and stored in an airtight tub in the fridge. The ketchup will keep for 4 weeks, the relish for 2 weeks.