BBQ Glazed Chicken with Sweet Onion and Apple Compote
by: Chef Richard
Here’s a delicious recipe that I’m sure you’ll enjoy:
1 Chicken Breast
1 Tbsp Tabs Peppercorn Medley
1/2 Tbsp Sea Salt
1 Tbsp Italian Seasoning
1/2 Tbsp Garlic Powder
1 Tbsp Sugar
2 oz Grapeseed Oil
2 oz BBQ Sauce
1/2 Sweet Onion
2 Red Gala Apples
Preheat oven to 350
Combine Salt, Pepper, Italian Seasoning, and Garlic powder. Evenly sprinkle chicken with seasoning, drizzle Grapeseed oil over it and let it rest in a plastic bag for 20-30 min. Sear chicken in a saute pan till golden brown on either side. Put on baking sheet and set aside.
In the same saute pan, slice onion and small dice the apples, mix and add a pinch of salt, pepper, and the sugar. Sweat on low heat till apples start to fall apart and onions are lightly caramelized. (15 mins)
Place chicken in the oven until the internal temp is 160 degrees. Remove from oven, spread BBQ sauce over the top and allow to rest for 5 mins before slicing. Slice chicken 1/2 inch think and layer or “Shingle” on the plate. Top with onions and apples and enjoy!
Serve with a nice Chardonnay that has a slight tropical fruit aroma and flavor- it will enhance the sweet onion & apple compote flavor.
*Goes great with roasted mashed potatoes- or rice and asparagus!*
Note: I realize that the safe temp for chicken is 165 Degrees F, but when you take something out of the oven it “Carryover cooks” this usually will permit a raise in the temp by 5 more degrees if not a few extra. If you cook your food to the exact temp that you want it, its already overcooked!
Question? Comments? Mumblings? Feel free to email me at: