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Crispy Chicken Tenders, The Glenlivet Caribbean Reserve BBQ Sauce & Charred Corn Salad by Michelle Truselle


Crispy Chicken Tenders
500g Chicken Breast Mini Fillets
10g Baking powder
150g Plain flour
10g Onion powder
10g Garlic powder
10g Dried oregano
5g Salt and pepper
2 Litres of Vegetable oil (for deep frying)

Glenlivet BBQ Sauce
300g Tomato ketchup
20ml White wine vinegar
25g Dark brown sugar
5g Black treacle
15g Honey
10ml Vegetable oil
5g Worcestershire Sauce
5g English mustard
15g Smoked paprika
5g Black pepper
10ml The Glenlivet Caribbean Reserve

Charred Corn Salad
600g Sweet corn, tinned
100g Cherry tomatoes, halved
30g Rocket, washed
15g Parsley, finely chopped
15g Mint, finely chopped
60 ml Extra Virgin Olive Oil
50ml Lime juice
Pinch of salt

1 Bunch of spring onions, sliced & washed
2 Red chillies, sliced

Method Chicken Tenders

Preheat oven to 180c. Fill deep fat fryer with vegetable oil and set the temperature to 180c.

Mix the baking powder, plain flour, onion powder, garlic powder, dried oregano and salt and pepper altogether in a bowl.

Toss the chicken tenders into the mixture until coated thoroughly.

Gently shake off any excess mixture before deep frying until golden brown.

When golden brown place chicken tenders on a lined baking tray and cook in the oven for a further 10 minutes.

Method The Glenlivet BBQ Sauce

Bring all of the ingredients to the boil over a medium heat whilst whisking. Reduce to a simmer for 5 minutes and then remove from the heat. Add and mix in The Glenlivet Caribbean Reserve.

Method Charred Corn Salad

Drain the sweetcorn and spread evenly onto a tray lined with kitchen roll to remove any excess water. Heat a pan with 10ml of the extra virgin olive oil. When hot add the corn and char the kernels. Place on a tray and allow to cool. When cool mix in the remaining ingredients.

To Plate Up

Toss the chicken tenders in the BBQ sauce so that they are coated thoroughly. Add to the plate the charred corn salad. Sprinkle the red chillies and spring onions over the chicken tenders.

If using a BBQ – opt for using 6 corn on the cobs instead of the tinned sweetcorn. Grill on the BBQ and then cut the corn kernels off of the cob.

the glenlivet the caribbean smoker whisky cocktail

The Caribbean Fire

Made with our very own small batch hot sauce, this fiery cocktail packs summer vibes. A tropical take on a classic Bloody Mary, why not?



ml oz
Ingredients Unit
The Glenlivet Caribbean Reserve
50 ml
Pineapple Juice
25 ml
Smokin’ Hot Pistols Hot Sauce
2 tsp
Lime Juice
15 ml
Agave Nectar
10 ml
Pink Grapefruit Soda (to top)


  1. Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over Cubed Ice.
  2. Top with Pink Grapefruit Soda and stir lightly.
  3. Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.