Chicken with Papaya Barbecue Sauce
Marinade
- Seeds of 1 large Papaya
- 1 clove Garlic, minced
- Zest and juice of 1 Lime
- Zest and juice of 1 Lemon
- 1/4 C canned Coconut Cream, skimmed from the top of the can
- 2 Tbsp freshly chopped cilantro leaves
- 1 Tbsp minced fresh ginger
- 4 boneless, skinless Chicken Breasts
In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro and ginger; mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
Chicken
- 1 Tbsp Vegetable Oil, plus more as needed
- 1/4 C Papaya
- Barbecue Sauce (recipe below)
- 1/4 C Spiced Cashew Nuts, coarsely chopped (recipe below)
- 1 Tbsp fresh Cilantro Leaves for garnish, optional
Heat a grill over medium-high heat, and lightly grease the grate with oil. Remove the chicken from the marinade and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons of Papaya Barbecue Sauce and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter, and garnish with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
Papaya Barbecue Sauce
- 1 Tbsp Vegetable Oil
- 1 Sweet Onion, finely diced
- 3/4 C Sugar
- 1 Scotch Bonnet Pepper, seeded, deveined and quartered
- Zest and juice of 2 Limes
- Zest and juice of 1 Lemon
- 1 C Water
- 1/2 C Seasoned Rice Wine Vinegar
- 5 C large diced Papaya
- 2 Tsp Kosher Salt
Heat the oil in a pot over medium heat and add in the onion. Cook until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, Scotch bonnet, lime zest and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat and allow the mixture to simmer for 15 minutes. Take the pan o the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the barbecue sauce to a bowl, and set aside.
Spiced Cashew Nuts
- 1 Tsp Butter
- 1/2 C unsalted Cashews
- pinch Ground Paprika
- pinch Kosher Salt
In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan and toast until golden brown. Remove the pan from the heat, then sprinkle with the paprika and salt, and gently toss to coat.
