Waitrose

Heston's Coronation chicken

Ingredients

4 skinless chicken breasts
50g spiced mango chutney, such as Waitrose Hot & Spicy Mango Chutney
1 tbsp Worcestershire sauce
8 anchovy fillets, drained and finely chopped
15g curry powder
250g mayonnaise

Method

If using a griddle only: heat a griddle and season the chicken with salt. Griddle for 6-7 minutes on each side.

If using an oven, then barbecue: preheat the oven to 160°C, gas mark 3 and season the chicken with salt. Bake for 20 minutes then place on a hot barbecue for about 1-2 minutes on each side until just coloured.

Make sure the chicken is cooked through, there is no pink meat and the juices run clear.

In the meantime, mix the remaining ingredients together in a bowl.

Allow the meat to rest for 5 minutes then cut into cubes and add them to the sauce in the bowl. Allow to sit for at least 30 minutes before serving with crusty bread or a fresh green salad.

Heston's best barbecue tips

Quantities
Don’t over-estimate what you need: a smaller amount of carefully cooked, well flavoured meat makes a memorable meal.

Preparation
Have all the equipment and ingredients ready before you start.

Timing
Don’t start cooking until the coals are just glowing red.

Technique
Flip the meat regularly to ensure even cooking.

Serving
Allow some time for the meat to rest, or place on the cooler side of the grill so it stays warm but stops cooking.

Drink recommendation

Bitburger’s winning combination of crisp, citrus freshness with the bitter, savoury, hoppy tang is not only palate-cleansing, but balances rich, spicy chicken marinades such as Heston’s Coronation chicken. Bitburger

Heston's Coronation chicken
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Makes: 4

Nutritional Info

Typical values per serving:

Energy 2878.592kJ
688kcals
Fat 54.6g
Saturated Fat 5g
Carbohydrate 10.3g
Sugars 8.6g
Salt 2g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 61 ratings

This recipe was first published in Thu Aug 25 11:58:00 BST 2011.