Roast Chicken Breast, Sweetcorn, BBQ Infused Jus

Serves 4


2x 1.3-1.5kg free range chicken

U.F.C coating

150g plain flour

1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp onion powder

1 tbsp fine sea salt

200ml buttermilk

BBQ infused jus

2tbsp onion- chopped into small pieces

1 clove garlic- sliced

1/2 green pepper- chopped into small pieces

1 tsp tomato purée

4 tbsp white wine vinegar

1 tsp smoked paprika

1 tsp worchester sauce

1 tsp brown sugar

1 tsp treacle

1 tsp yellow mustard seeds

100ml pineapple juice

300ml chicken jus

Sweet corn purée

2 yellow pepper- de-seeded

500g frozen sweet corn- defrosted

Buttermilk purée

1litre buttermilk

500ml whole milk

10g agar

6g lecithin

10g lemon juice

1g xanthan


Marjoram and parsley oil

220g flat leaf parsley- picked

100g marjoram- picked

350g grape seed oil

1 corn on the cob

2 baby gem

Video Recipe



  • first thing that you need to do in butcher the chicken, break the chicken down in breasts ,drumsticks, thighs, and wings. Use the carcass, drumsticks, and wings for another recipe. For this recipe you only need the breast and thighs.
  • Take the bone out of the thigh. Place the thighs and breasts in the fridge for later use.


  • mix all of the dry ingredients together. And place buttermilk in separate bowl.

BBQ jus

  • sweat the onion, green pepper, and garlic until soft in a little butter and oil. Then add tomato purée, and cook for one minute. Add remaining ingredients, APART FROM THE JUS, and reduce by half. Then add the jus, and reduce again by half. Pass through a chinois, and reduce more if necessary.

Buttermilk puree

  • place buttermilk and whole mil in a pan, reduce by half.
  • Place this mix in the Thermomix at 90 deg cel with the agar, lecithin, lemon juice, and xanthan , for 10 minutes.
  • Chill thoroughly. Blend again and pass if necessary.

Sweet corn purée

  • Blend corn and pepper until smooth, then pass through a fine chinois.
  • Place in a medium size pan, place on a low heat. Stir continuously and cook until  thickens. Pass if necessary.

Marjoram and parsley oil

  • blanch marjoram for 2 minutes. dry thoroughly.
  • Blanch parsley for 1 minute until tender, dry thoroughly
  • Blend with the oil, pass through a fine chinois or a piece of muslin.

Sweet corn

  • Remove husk from the corn, and steam for 20minutes or until corn is tender.
  • Char with a blow torch, then remove kernels. Season with Maldon sea salt and a little olive oil.

Baby gem

  • remove outer leaves, cut in half, and griddle until marks form.

To finish

  • Pre-heat oven to 180 deg cel. Season chicken breast. Heat a suitable frying plan until hot, add some oil, then place breasts in skin side down until they start to colour. Quickly seal on the other side, then turn back onto skin and place in oven for 8-10 minutes or until cooked to 70 deg cel. Leave to rest for 5 minutes, then cut in half length ways.
  • Place the chicken thighs in the flour mix, remove excess flour, then place in the butter milk. Remove excess liquid, then place back in the flour mix. Again dust of excess flour, and place to one side. It is best to do this just before cooking. Pre-heat fryer to 180 deg cel, and cook for 3/4 minutes of until crust is golden brown. Remove from oil, place in preheated oven at 180 deg cel until fully cooked (3/4minutes). Drain on kitchen paper. Then trim of the sides.
  • Reheat both the buttermilk and corn purée’s. Bring the jus to the boil. Arrange all ingredients on the plate, along with the kernels of corn, baby gem and marjoram oil.