|2||chicken breast fillets — of thighs, skinned|
|2||vinegar — balsamic|
|1||honey — runny|
|1 tsp||Dijon mustard|
|1 tsp||wholegrain mustard|
|1 tsp||fresh chillies — deseeded and chopped|
|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|
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.