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Video: Fire up the grill for chicken with papaya BBQ sauce

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    >>> in "today's kitchen," we are grillin' & chillin' this memorial day .

    >> here with us, the host of "man, fire food" on the cooking channel, roger, good morning. we've got a great recipe, a chicken recipe, a lot of people will be firing up their grills. this one, tropical flavor and involves papaya .

    >> it's papaya barbecue sauce on the grilled chicken . everybody loves the flavors of the sweet, sour, but not everybody wants the high concentrated sugar from ketchup. there's an alternative way to do it.

    >> it all starts with the marinade.

    >> the marinade is down here. so we have a little bit of coconut cream , okay? lime juice . some lemon juice .

    >> coconut cream , can you just kind of -- you can buy that, right?

    >> yeah, you can buy that stuff. or if you've got really good quality coconut milk , you skim off the very top part, you can use that as well. lime zest, lemon zest , garlic, ginger and some cilantro.

    >> i'm liking it already.

    >> oh, yeah, it's really tasty. okay? mix that up. we're going to add a few chicken breasts to that.

    >> okay.

    >> okay? season it with a little bit of salt and pepper . like that. and i like to just get in there with my hands.

    >> yeah, get your hands dirty.

    >> you know what i mean ? food is like that.

    >> memorial day , get down and dirty.

    >> especially barbecue.

    >> where does papaya come into this story?

    >> check this out. we take the papaya . we're going to cut this in half.

    >> you want a ripe papaya , right?

    >> stick the seeds and dump them in.

    >> you got it.

    >> workout, huh?

    >> why do you use the seeds?

    >> the seeds and the pulp. what happens, if you've ever had a meat tenderizer , it's made out of that.

    >> throw that in there, too? okay.

    >> we're going to mix that up. that helps tenderize the meat. truly i would do this up to 24 hours . it really helps break it down.

    >> put it in the refrigerator for 24 hours .

    >> it's all good. we're going to pretend we did that and move over here, okay?

    >> perfect.

    >> we're going to add this chicken to the grill. like so. and we're going to let that sear, just really nicely. we want to color on there. leave those seeds. they'll fall off. and actually, those seeds dehydrate them and use them for black peppercorns as well. really, really nutty, open, bright flavor, okay?

    >> do you have a time on the grill? guys always worry about how long do i leave it on.

    >> i like to let it get a nice sear until it wants to peel away. then i'll flip it and then i'll get to the barbecue sauce .

    >> okay.

    >> check this out. i have onions that have been softening in here and habanero.

    >> give it a little kick.

    >> a little lime and lemon juice once again. rice wine vinegar to give you a little bit of that sweetness as well as the acidity.

    >> perfect.

    >> some water. okay? and some sugar. i'm going to add a little bit of sugar because the papaya has a kind of open citrusiness, right? you want to offset that a little bit, okay? you can also use honey, agave, if you're looking for health benefits .

    >> we're not.

    >> just give it to us straight.

    >> so this papaya is diced up, okay? i just took the skin off, diced it up. we're going to let this simmer for 30, 40 minutes. let it start to break down. after that i'm going to take an immersion blender , a stand blender, food processor and puree it until it's nice and smooth, okay? then by that time, hopefully i'll get a little bit of a sear on my chicken just like that. okay? and with the magic here, we have a little bit of the papaya sauce that's already been done. and pureed. okay? and you see how it's come down really --

    >> beautiful color.

    >> and it's tasty. it has a unique flavor, right?

    >> delicious. i'm going to try this.

    >> like that.

    >> that is so good.

    >> and we let that go. okay?

    >> i love it. it does have that tanginess.

    >> yeah, a little tanginess, right?

    >> roger, delicious.

    >> delicious. thank you so much.

    >> thank you so much.

    >> thank you, thank you.

    >> we'll be back with more of "today" after your local news and weather.

TODAY recipes
updated 5/24/2013 2:45:20 PM ET 2013-05-24T18:45:20

Recipe: Chicken with papaya BBQ sauce

Ingredients
  • Marinade
  • Seeds of 1 large papaya
  • 1 clove garlic, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 1/4 cup canned coconut cream, skimmed from the top of the can
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 tablespoon minced fresh ginger
  • Papaya BBQ sauce
  • 1 tablespoon vegetable oil
  • 1 sweet onion, finely diced
  • 3/4 cup sugar
  • 1 Scotch bonnet pepper, seeded, deveined and quartered
  • Zest and juice of 2 limes
  • Zest and juice of 1 lemon
  • 1 cup water
  • 1/2 cup seasoned rice wine vinegar
  • 5 cups large diced papaya
  • 2 teaspoons kosher salt
  • Chicken
  • 1 tablespoon vegetable oil, plus more as needed
  • 4 marinated boneless, skinless chicken breasts
  • 1/4 cup Spiced Cashew Nuts, coarsely chopped, recipe follows
  • 1 tablespoon fresh cilantro leaves, for garnish, optional
  • Spiced cashew nuts
  • 1 teaspoon butter
  • 1/2 cup unsalted cashews
  • Pinch paprika
  • Pinch kosher salt
Preparation

For the marinade:
In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and 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.

For the BBQ sauce:
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 off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside.

For the spiced cashew nuts:
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 over the paprika and salt, and gently toss to coat.

For the chicken:
Heat and 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 Papaya BBQ 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 the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.

Recipe: Soy green beans

Ingredients
  • 12 ounces fresh green beans, trimmed
  • 1/4 onion, julienned
  • 2 tablespoons capers, drained
  • 3 cloves garlic, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable oil
Preparation

Preheat the oven to broil and line a baking sheet with aluminum foil.

Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes.

Recipe: Pasta salad with green onion dressing

Ingredients
  • Green onion dressing
  • 1/2 cup olive oil
  • 1 bunch green onions (scallions), trimmed, white bottoms and green tops separated
  • 1 small clove garlic, chopped
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sour cream
  • Salt and freshly ground black pepper
  • Pasta salad
  • 12 ounces bow tie pasta, cooked according to package directions
  • 3 teaspoons vegetable oil
  • 1 red onion, cut into 1/4-inch thick rings
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 1 orange pepper, seeded and diced
  • 1 cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1 cup shredded unsweetened coconut, toasted
Preparation

For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of olive oil over the white portion of the green onions. Place the white bottoms of the green onions on the hot grill and grill until they are slightly softened and charred. Put the grilled whites of the green onions, the green onion tops, garlic, white wine vinegar, Dijon mustard and remaining olive oil in a blender, puree until smooth. Transfer the mixture to a bowl and stir in the sour cream. Season the dressing with salt, and black pepper, to taste. Set the dressing aside.

For the pasta salad: Heat a grill. Place the cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1 teaspoon of vegetable oil over the red onion rings and season with salt.

Place the red onions on the hot grill and grill until softened, approximately 10 minutes, remove the onions from the grill. Coarsely dice the grilled red onions. Add the chopped red onions, red pepper, yellow pepper, orange pepper, chopped parsley, and green onion dressing to the pasta. Mix to incorporate all ingredients. Season the pasta with salt, and pepper, to taste. Garnish with toasted coconut.

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