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BBQ Corn-Fed Poularde | Juicy with Plum Glaze
(0)
30 min
Quick
Gurkerl Küche
Zarte Maispoulardenbrust trifft auf eine fruchtig-rauchige Zwetschken-BBQ-Glasur. Ein herbstliches Grill-Highlight voller Aroma, perfekt für die Spätsommer- und Herbstsaison auf dem Grill oder im Backrohr.
Ingredients
Preparation method
Preparation & marinade
Pat the corn-fed poularde breast dry. Rub with half of the vegetable oil, smoked paprika powder, salt, and pepper, and let marinate at room temperature for about 15 minutes.
Wash, halve, pit, and finely dice the plums. Peel and finely chop the garlic cloves. Pluck the thyme leaves from the stems.
Preparing the plum BBQ glaze
Heat the remaining vegetable oil in a small saucepan. Sauté the garlic briefly, then add the diced plums, tomato paste, honey, apple cider vinegar, and thyme.
Chef's tip
The smooth plum BBQ glaze is ideal for preparing ahead and will keep sealed in the refrigerator for up to a week.
Serve with grilled potato wedges from the oven or a fresh autumnal green salad.
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