Ingredients (for 4 servings)
- 2 boneless, skinless chicken breasts
- 1 tablespoon hot sauce
- 1 tablespoon BBQ sauce, and extra to serve
- 1 tablespoon peri-peri sauce
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons bbq seasoning, divided
- 3 tablespoons coconut oil
- ⅓ cup yellow popcorn kernals (40 g)
- 1 tablespoon melted butter
- 1 can bbq chips
Preparation
- Wash and drain the chicken breasts.
- In a medium bowl, mix the hot sauce, BBQ sauce, peri-peri sauce, and lemon juice.
- In a separate bowl of the same size, mix the smoked paprika, chili powder, brown sugar and half of the BBQ seasoning.
- Drizzle the wet mixture on the chicken breasts, making sure to get both sides.
- Sprinkle the dry mixture on the chicken breasts, making sure to get both sides.
- Marinate the chicken breasts in the fridge for 4 hours.
- After 4 hours or so, preheat the oven to 425°F (220°C).
- Put a large saucepan over medium-high heat. Melt the coconut oil in the saucepan. Put 3 or 4 kernels of popcorn in the saucepan. Once they pop, add the rest of kernels, put on the lid and take off the heat. After 30 seconds or so, place back onto the stovetop. Shake often. Once the popping reduces to every 4 seconds, remove from heat.
- Pour the melted butter on the popcorn, stirring to get all of the popcorn. Add the rest of the BBQ seasoning, stirring to get all of the popcorn.
- Grind ⅔ of the popcorn along with the BBQ chips. Sprinkle this over the marinated chicken breasts, making sure to get both sides. The marinade should adhere the popcorn crumbs.
- Bake the chicken for 18-20 minutes. Once ready, serve with the rest of the popcorn and the BBQ sauce.
- Enjoy!
