I was hoping some of you out there could help me convert this recipe from Pork Spare Ribs to Boneless Skinless Chicken Breast.
Barbecue Ribs (from World Recipes App)
12 Pork Spare Ribs
For the Sauce:
2 Tbsp Olive oil
1 Onion, finely chopped
2 x 400g Cans Chopped Tomatoes
3 Garlic Cloves, finely chopped
2 oz Muscovado Sugar (I used Brown Sugar)
4 Tbsp Malt Vinegar
3 Tbsp Worcestershire Sauce
1 Tbsp Tomato Puree
2 tsp Chinese Five Spice
1 tsp Ground Cumin
Salt and Freshly Ground Black Pepper
1. To make the sauce, heat the olive oil in a saucepan and add the onion, fry for 3-4 minutes, until softened, then stir in the rest of the ingredients. Mix well and bring to a boil. Reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until thickened.
2. Place the ribs in the barbecue and cook for 10-15 minutes, depending on the thickness of the meat. Brush the ribs liberally with the barbecue sauce every few minutes, until they have a thick, sticky coating, and serve.
SO my question is how could I substitute Boneless Skinless Chicken Breast for the Ribs. How would I need to adjust the heat and the cooking time when I add the chicken?
Thank you all for the advice!