BBQ'd Chicken With Papaya Salsa and Corn Pancakes

Name: BBQ'd Chicken With Papaya Salsa and Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced; ½ cup scallion, chopped; 1 tablespoon hot chili pepper, minced; ¼ cup toasted sesame seeds; 4 boneless chicken breast halves, skin-on; 1 cup tomato ketchup; ¼ cup dry mustard; 1 cup papaya, cut into 1-inch cubes; 1 red onion, minced; ½ teaspoon hot chili pepper, minced; 2 tablespoons fresh cilantro, minced; 1 tablespoon white vinegar; 2 tablespoons olive oil; 1 egg; ½ cup milk; ½ cup pureed frozen corn or ½ cup canned corn; ½ cup flour; ½ cup cornmeal; 1 teaspoon sugar; ½ teaspoon baking powder; 12 red bell pepper, minced; 2 tablespoons corn oil

Servings: persons

1 garlic clove, minced
½ cup scallion, chopped
1 tablespoon hot chili pepper, minced
¼ cup toasted sesame seeds
4 boneless chicken breast halves, skin-on
1 cup tomato ketchup
¼ cup dry mustard
1 cup papaya, cut into 1-inch cubes
1 red onion, minced
½ teaspoon hot chili pepper, minced
2 tablespoons fresh cilantro, minced
1 tablespoon white vinegar
2 tablespoons olive oil
1 egg
½ cup milk
½ cup pureed frozen corn or ½ cup canned corn
½ cup flour
½ cup cornmeal
1 teaspoon sugar
½ teaspoon baking powder
12 red bell pepper, minced
2 tablespoons corn oil

1
Preheat oven to 400F or prepare a grill.
2
FOR THE STUFFING:.
3
IN a mixing bowl, combine all the ingredients into a paste.
4
Add salt and pepper to taste.
5
Stuff the mixture between the skin and the meat of the chicken breast.
6
FOR THE SAUCE:.
7
Combine the ingredients in a bowl and coat the chicken on all sides.
8
Bake the chicken in the oven for 20 minutes, or on the grill until fully cooked.
9
The skin should be crispy.
10
FOR THE RELISH:.
11
While the chicken is cooking, combine all of the ingredients in a mixing bowl, add salt and pepper to taste, and hold aside.
12
FOR THE PANCAKES:.
13
In a mixing bowl, combine all of the ingredients except the corn oil.
14
Heat the corn oil in a nonstick frying pan.
15
Pour 1/2 cup of the pancake batter into the center of the pan and spread it out to a diameter of about 6 inches.
16
As soon as the surface of the pancake looks dry, Turn the pancake over and cook it for an additional 2 minutes.
17
Use this technique to make 4 pancakes.
18
TO SERVE:
19
Place 1 pancake on each of 4 plates.
20
Place a chicken breast onto half of the pancake and fold the other half of the pancake over the chicken to make a sandwich.
21
Serve the papaya relish on the side.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 garlic clove, minced, ½ cup scallion, chopped, 1 tablespoon hot chili pepper, minced, ¼ cup toasted sesame seeds, and more.

Yes, BBQ'd Chicken With Papaya Salsa and Corn Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!