Tuck into that!

Woooow. Don't these look yummy? You just wanna sit down and tuck right into it! I promise guys, it is so easy to make and most of the ingredients you will have at home anyway. Chicken is one of my favorite proteins, it's super light and there are so many different ways to prepare it. But today, we are gonna get our hands all sticky and clammy and have some lovely sticky barbecue chicken filets with yasmin rice. 

Ingredients for 4 people:

To get started you need a big oven dish, where all your filets fit in. Get about four chicken breasts and cut them down lengthways, so you end up with how many? Right, eight filets. Now take a steak hammer or a pan and flatten big pieces out just a little bit. Drizzle some olive oil into your oven dish and take a pastry brush and dab every corner. You don't want anything to stick to it later. Season your chicken with salt and pepper and put it into your oven dish. Try to lay the filets close to each other, so your marinade won't run down between them too much.

Now we are getting started on the marinade: You need about 4 heaped tablespoons of sweet and spicy barbecue sauce. Spread it with your brush over the chicken, make sure every filet is covered on the top, if not use some more sauce. Take about the same amount of honey and spread it over the chicken as well. Again: If you don't have enough honey to cover all of them, then use some more. To give your meal some extra freshness, grate a small piece of peeled ginger over it.

Put your chicken in the oven for about 10 minutes at 180 degrees Celcius. After 10 minutes in the oven, take the oven dish out and put some more honey on top of your chicken as well as sesame seeds. Just pour them all over it, they will stick to the honey. Then back in the oven for another 10 minutes at 120 degrees Celcuis. If you are not sure whether your filets are done, just cut into a big piece and check. The inside should be white and juicy.

For your rice - now here is what always works: Two cups of water and one cup of rice plus a pinch of salt into a pot. I have used yasmin rice for this dish but of course you can use a different time. Cook the rice with a lid on, on a medium to high heat for about 10 minutes or until the rice has absorbed all the water. 

When your chicken and rice are ready, spread the rice onto a serving platter and layer your chicken filets on top of it. In your oven dish you will have quite a lot of sauce left, pour half of it onto your serving platter and the other half into a separate sauce boat, so everyone can have as much as they like. Take a little bowl and pour some yogurt and some sweet chili sauce into it. Just mix it gently with a spoon and serve it as an extra dip on the side. Dress your chicken with some fresh mint leaves before serving. Enjoy!