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BBQ Chicken

10 Portions

Diced Chicken 500g

Sterling BBQ Sauce To taste

Onion – sliced 100g

Carrot – sliced 100g

White cabbage – sliced 100g

Garlic- diced 1 cloves

Tomato Puree 40g

Chopped Tomatoes 250g

Celery – Chopped 100g

Olive oil For frying


50 Portions

Diced Chicken 2.5kg

Sterling BBQ Sauce To taste

Onion – sliced 500g

Carrot – sliced 500g

White cabbage – sliced 500g

Garlic- diced 2.5 cloves

Tomato Puree 200g

Chopped Tomatoes 1.25kg

Celery – Chopped 500g

Olive oil For frying


100 Portions

Diced Chicken 5kg

Sterling BBQ Sauce To taste

Onion – sliced 1kg

Carrot – sliced 1kg

White cabbage – sliced 1kg

Garlic- diced 5 cloves

Tomato Puree 400g

Chopped Tomatoes 2.5kg

Celery – Chopped 1kg

Olive oil For frying


  1. In a saucepan add enough oil for frying and heat
  2. Add the onion and cook for 5 minutes
  3. Add remaining vegetables and garlic
  4. Cook for 10-15 to allow the flavours to sweat
  5. Add the tomato puree and chopped tomato and bring to a simmer
  6. Add the desired amount BBQ sauce to add the flavour
  7. Cook for a further 10 minutes, then puree using a stick blender adjusting seasoning and consistency if required
  8. In a separate pan, add enough oil for frying and heat
  9. Add the diced chicken to the pan and cook until a core temperature of 75˚C is achieved
  10. Combine the two pans and cook for 10 minutes to ensure it is piping hot
Key Points
  • Marinading the chicken the night before can add some really nice depth of flavour. You could marinade in BBQ sauce or oil and Cajun spice

Wheat, Celery, Sulphites