BBQ chicken skewers

Sarah Graham
2 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
Sticky BBQ chicken with mustard and sweet potato wedges.

By Food24 August 27 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

2 chicken breast fillets — of thighs, skinned
2 tomato sauce
2 vinegar — balsamic
1 honey — runny
1 lemon juice
1 tsp Dijon mustard
1 tsp wholegrain mustard
1 tsp fresh chillies — deseeded and chopped
1 tsp paprika
½ tsp dried coriander
½ tsp dried thyme
2 garlic — cloves, grated
salt and freshly ground black pepper
2-4 wooden skewers — soaked in water
Tap for ingredients
Tap for ingredients

Method:

Coat the chicken pieces in the BBQ sauce, and leave to stand in the fridge for as long as possible before cooking. (Covered with cling film and rested overnight in the fridge is even better, but not essential).

About 20 minutes before cooking, remove from the fridge and thread onto the bamboo skewers.

Pre-heat your braai (roughly med-high heat if it is gas and has adjustable temperatures). Cook the skewers for 10-15 minutes, turning every so often, or until cooked through.

Remember to keep basting with any extra sauce every few minutes during the cooking process.

Remove and serve with extra lemon or lime wedges and a side of your choice.

I like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and pieces of lovely blistered bbq chicken piled high.

Recipe reprinted with permission of Sarah Graham.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.