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Pan barbecued chicken


  • Place the oil and butter in a roasting tray and heat on the BBQ. Then add the prosciutto and cook until crispy. Remove and drain on kitchen paper towels.
  • Cook the chicken in the tray, skin side down first, until sealed on all sides, adding more oil if needed. Then add the wine and cook until bubbled down. Remove the chicken and set aside.
  • Add the garlic, tomatoes, sugar, soy, seasonings, stock and capsicum with the oil to the tray. Mix well and return the chicken in one layer. Cover the BBQ and cook for 20-30 mins, turning every now and again and adding more stock if needed. 
  • Remove the chicken, stir in the basil and check the sauce for seasoning.
  • To serve, place the chicken on individual plates, spoon plenty of the sauce over and top with the prosciutto.


  • 1 tbsp olive oil
  • a dollop of butter
  • 6 slices prosciutto
  • 1 chicken, portioned
  • a good splash of dry white wine
  • 2 garlic cloves, crushed
  • 2 cans diced tomatoes
  • a good pinch of brown sugar
  • a splash of soy sauce
  • sea salt & freshly ground pepper
  • ¼ cup chicken stock
  • ½ small jar chargrilled capsicum with a little of the oil
  • 8 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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