May 16, 2011

Sunshine Barbecue Chicken

Sunshine Barbeque Chicken

I was inspired by Sgt. Brad Turner—aka the grill sergeant—who whipped up an amazing yellow bbq sauce when he was trying to slay the Flay in a FN throwdown. Hence the name ‘sunshine bbq sauce‘.

I didn’t watch the show long enough to see if he actually did win, but I tried to memorize some of the ingredients he used as I rushed out the door. I took it from there and gave it my spin.

This sauce rocks! It’s seven, no, eight kinds of delicious.

It’s pretty undutch but at the same time it’s also a lot like our Dutch piccalilli, only in a sweeter jacket and with different vegetables. Very unlike anything I’ve ever tasted in combination with bbq chicken. But that’s probably because BBQ isn’t really embedded in our DNA just yet.

Slowly we’re getting there!


4 boneless chicken breasts
1 small onion
1 small bell pepper (color comparison later)
2 celery stalks
2 green onions
1 large garlic clove
2 tbsp olive oil
1 tbsp sesame oil
thumb-size piece fresh ginger
1/2 cup yellow mustard
5 tbsp brown sugar
little tabasco
salt and pepper
1 lime

Optional: red chili pepper
Optional: peppadew or peppadew mustard



Pour 1/2 a cup of typical run of the mill yellow mustard into a big bowl.
Sunshine Barbeque Chicken

Note to the Dutchies:

This is not like the Dutch or French mustard you can buy here. It’s a bright yellow, way more mellow, American ballpark mustard. It can be bought at the Jumbo.

My addiction: anything with peppadew. I’ve added 2 tbsp peppadew mustard for a bit of a kick, but you can also add some finely minced chili pepper or jalapeno.
Sunshine Barbeque Chicken

Grate a thumb size piece of fresh ginger in there and stir in 5 tbsp light brown sugar, the juice of 1/2 a lime and a few Tabasco shakes.
Sunshine Barbeque Chicken

The veggies are nothing fancy. Finely mince 1 onion, 1 bell pepper, 2 green onions, 2 celery stalks and grate the garlic.
Sunshine Barbeque Chicken

Toss the vegetables with 2 tbsp oil, 1 tbsp sesame oil and a pinch of salt and pepper.
Sunshine Barbeque Chicken

Teri got me hooked on this amazing Chili & Lime spice mix. She just wants me to be completely dependent on her! I’ve added a good pinch.
Sunshine Barbeque Chicken

Set the Big Green Egg (or your oven or other BBQ) up for direct cooking and stabilize the temperature at 400Fº (200Cº).

Roast the vegetables on the BGE or in your oven for 20 minutes while stirring occasionally. Keep an eye on them, you don’t want them to burn.
Sunshine Barbeque Chicken

The original recipe called for a yellow or orange bell pepper, but I decided to be rebellious and make a red bell pepper version as well. For comparison. I definitely preferred the red pepper version.

As soon as the vegetables are nice and soft and have that typical BBQ flavor, you stir them in with the mustard and ginger mix. Let it sit for a while.
Sunshine Barbeque Chicken

I grabbed a huge spoonful of sauce and pureed it so I could use it as a basting sauce.
Sunshine Barbeque Chicken

Lightly flatten as many (room temperature) boneless chicken breasts as you need and season them with whatever you like. I stuck with basic seasoning.
Sunshine Barbeque Chicken

Grill them, depending on the thickness of your chicken breasts, until they reach an internal temperature of 170Fº (76Cº). Baste them with the sauce and give them roughly 30 seconds extra on each side.
Sunshine Barbeque Chicken

Top them with the sunshine BBQ sauce and garnish with minced parsley. This is the good life!
Sunshine Barbeque Chicken

Serve with a simple and refreshing cucumber salad and easy BBQ potatoes (recipe will follow later).

Sunshine Barbecue Chicken
    4 nboneless chickenbreasts (room temperature)
    1 small onion
    1 small bell pepper
    2 celery stalks
    2 green onions
    1 large garlic clove
    2 tbsp olive oil
    1 tbsp sesame oil
    thumb-size piece fresh ginger
    1/2 cup yellow mustard
    5 tbsp brown sugar
    little tabasco
    salt and pepper
    1 lime
    Finely mince all the vegetables and grate the garlic. Toss the veggies with 2 tbsp oil, 1 tbsp sesame oil and a pinch of salt and pepper. Combine the yellow mustard with the grated ginger, light brown sugar, tabasco and juice of 1/2 a lime.

    Set your BBQ or oven up for direct cooking and roast the vegetables at 400Fº (200Cº) for 20 minutes, while stirring now and then. As soon as they’re done you add them to the mustard mix. Take out a big scoop and puree it.

    Season your chicken, spay them with a little oil and grill them until they have a 170Fº (76Cº) core temperature. Baste them with the pureed sauce and give them an additional 30 seconds on each side.

    Top the grilled chicken with the sauce and serve with BBQ potatoes and a refreshing cucumber salad.

    As a variation you can also add a finely minced chili pepper, jalapeno or peppadew to the sauce.
Meal type: main course
Servings: 4
Copyright: ©

    Click here to print recipes older than 2010
    e-mail this post to a friend


    1. 1

      This looks amazing! A definite bookmark.  Also – peppadew mustard?  I never knew such a wonderful thing existed and am going now to hunt it down.

      Juls on May 16, 2011 @ 1:59 pm Reply
    2. 2

      Ah, that looks so bright and flavorful! I love your photos almost as much as your recipes. Or maybe I love your recipes almost as much as your photos? I can’t decide.

      Karly on May 16, 2011 @ 4:35 pm Reply
    3. 3

      Looks wonderful and I’d love to try it, but NEVER heard of peppadew mustard or the chili & lime spice blend.  Not available where I am.  Please tell me you’ll figure out a substitute for these :)

      Sara on May 16, 2011 @ 6:39 pm Reply
    4. 4

      He is on the Pentagon channel all the time :) In case you are looking for his original recipe here is the link

      arrisje on May 17, 2011 @ 2:45 am Reply
      1. Thanks a million! I tried to find the original recipe and did find the food network movie only to find out it’s not available for the Netherlands (or Europe?). So if I miss an episode I can’t go back and check them online. Looks like I was fairly close.

        Kay on May 17, 2011 @ 6:18 am Reply
    5. 5

      Forgot to tell you Kay, yours is looking good.

      arrisje on May 17, 2011 @ 2:46 am Reply
    6. 6

      In case you would like to see some more recipes from him. Here is the link tot the pentagon channel – The Grill Sergeant.

      arrisje on May 17, 2011 @ 12:40 pm Reply
    7. 7

      Dit ziet er lekker uit, die dip lijkt me heerlijk.

      Femke on May 18, 2011 @ 9:21 am Reply
    8. 8

      I don’t watch Throwdown and we don’t get all of them in Canada anyway but I googled whether your Sgt. had won; he did not.  Too bad. 

      Kait on May 18, 2011 @ 7:24 pm Reply
    9. 9

      Ben dol op mosterd! Deze ga ik zeker maken.

      LoyoyaNL on May 18, 2011 @ 10:35 pm Reply
    10. 10

      I don’t know how I missed this post until today, but oh man does it look good! That sauce sounds amazing.

      Lana @ Never Enough Thyme on May 19, 2011 @ 3:40 pm Reply
    11. 11


      Overhere they sell peppadew dressing and mustard. Sweet and spicy peppadews. Especially in mustard it gives an awesome flavor and mellow spiciness/sweetness.

      I have my fridge filled with things like that. It’s like crack!

      Kay on May 20, 2011 @ 7:54 am Reply
    12. 12

      o lala.. dying to try this.. why are you soooo amazing??

      farra on May 20, 2011 @ 1:35 pm Reply
    13. 13

      Thank you tor this great recipe!  I will definitely try it!

      Kola on May 25, 2011 @ 11:50 am Reply
    14. 14

      You never fail me – this is another great and simple family recipe that I will continue to include in our summer-time menus. Thank you so much!

      The Bird Cage on Jun 29, 2011 @ 2:50 am Reply
    15. 15

      Thanks for introducing me to all these great new flavors, Kay!  I finally found some Peppadew Mustard at a cheese shop in Wisconsin so I can make this now after dreaming of it for months.  I was curious about the original Throwdown episode and found the video at:

      (Just in case anyone else was interested.)  I enjoyed that Grill Sergeant and I’m going to try his recipe also.  Bobby’s potato salad looks good, too!

      Niteowl Nancy on Aug 7, 2011 @ 12:29 am Reply
      1. Actually, we can’t watch the videos here in Europe. They’re only for the USA, I think.

        Kay on Aug 7, 2011 @ 9:51 am Reply
    16. 16

      Dear Kay, you have a very warm and nice place here! The recipes and your comments are absolutely amazing and though I am not much of a cook you inspire me to try and I love it! Wish you all the best and please keep posting)) Cheers from Zurich

      Natalia on Sep 4, 2011 @ 9:59 pm Reply
    17. 17

      Cannot WAIT to try this!  Looks SO yummy.

      Thanks for posting :)

      ….all the way from Texas :D

      Leslie on May 27, 2012 @ 7:07 pm Reply
    18. 18

      Oh my god Kay…

      This recipe and especially the saus is amazing. It’s truly an explosion of nice flavours all at once that blend really good together, you’ve captured the sweet, sour, spicy, refreshing nicely and the vegitables combined in the saus really make it balance out perfectly! I’d really enjoyed this meal, can’t wait to make it again tomorow.

      Thijs on Oct 4, 2012 @ 1:17 am Reply
    19. 19

      I was researching some stuff and came across your recipe adventure with my Sunshine BBQ Sauce.  You honor and humble me with your gracious words and the wonderful remake on the sauce.  Thank you!
      The actual recipe is in the Throwdown Compilation Cookbook.  If I can ever help, please let me know!
       Brad Turner aka The Grill Sergeant!

      Brad Turner on Feb 20, 2014 @ 8:02 pm Reply

    RSS feed for comments on this post.

    Leave a comment