• Preheat oven to 180 degrees C and line a large baking tray with baking paper. Set aside.

Sticky BBQ Chicken

• Add the chicken breasts, chicken stock, garlic, bay leaf and clove to a large saucepan and place onto the stove to bring to the boil. Cover with a lid and take the saucepan off the heat. Leave the chicken breast in the saucepan and cooking liquid for 20minutes to poach. Cooking it in this way keeps the chicken tender and moist.
• Remove the chicken from the saucepan (making sure to keep the cooking liquor) and place onto a small tray and dab with paper towel to dry the outside.
• Using a pastry brush, brush the chicken with the sticky bbq sauce on the front and back and leave to rest in the fridge until required.

Sticky BBQ Sauce

• In a small saucepan over medium heat add all of the sauce ingredients to the saucepan. Bring the mixture to the boil and then reduce to low and let it simmer for 5-8 minutes until it thickens. Stir regularly to stop it burning on the bottom of the pan. Once it has thickened remove the sauce from the heat and let it cool before pouring it into a jar or container. Set this aside.

Steakhouse Fries

• Using the liquor that the chicken was cooked in, add the cut potatoes to the saucepan, cover and bring to the boil. Simmer for 5-8 minutes or until the potato is just cooked through.
• Drain the liquid from the pan and add the fries to the large lined baking tray.
• Drizzle over the olive oil and toss the fries to coat them completely. Sprinkle with the salt and steak seasoning before adding to the oven to cook for 30-40minutes or until golden brown.

Sticky BBQ Chicken Cont…

• Remove the chicken from the fridge and heat the bbq grill to medium heat. Brush on another coat of the Sticky BBQ Sauce to the chicken before placing onto the preheated grill. Cook for 5-6 minutes on each side until it starts to char and burn slightly. Keep adding the marinade to each side as your turn, so that creates a lovely sticky coating. Remove the chicken once it has cooked and let it rest for 5 minutes before slicing thinly on the diagonal.
• Grill the brioche buns for a minute on the inside of each piece on the heated grill to lightly toast them before assembly.

Grilled Onion & Pineapple

• Add the onion to the heated BBQ plate and cook for 10-15 minutes or until translucent and slightly crispy. Add a pinch of salt during the cooking process to help it stop burning. Add the pineapple rings once the onion has been removed and cook for about 2-3 minutes each side until caramelised and brown. Remove from the heat and add to the tray along with the grilled onion.

Assembly

• Lay out all of the ingredients on the table so that your guests can create their own Sticky BBQ Chicken Burger masterpiece. My favourite way to build the burger is to add a dollop of mayonnaise to the base of my burger bun. Top with lettuce, tomato, beetroot, pineapple, Sticky BBQ chicken breast, pickles followed by grilled onion and a small dollop of the Sticky BBQ Sauce on top. Add the top bun and press down slightly. Grab a serving of Steakhouse Fries and sit and enjoy your creation.
• Bon appetit.