Sticky Chilli Skewers

Duncan
Deliciously sweet and sticky skewers with a kick of heat
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinade 1 hour
Course Main Course
Cuisine BBQ
Servings 4

Ingredients
  

For the Marinade

  • 200 ml Yoghurt
  • 3 tsp Chardys Habanero Hot Sauce View
  • 1 pinch Sea salt

Chicken Skewers

  • 500 g Chicken Breast
  • 150 g Chardy's Habanero, Red Pepper & Whisky Jam View

Dipping Sauce

  • 100 g Crème Fraîche
  • 50 g Chardy's Habanero, Red Pepper & Whisky Jam View

Instructions
 

  • Mix together the yoghurt, hot sauce and salt in a bowl and add the chicken to marinade covered for a minimum of an hour but preferably overnight in the fridge.
    200 ml Yoghurt, 3 tsp Chardys Habanero Hot Sauce, 500 g Chicken Breast, 1 pinch Sea salt
    • The amount of hot sauce is entirely up to how much heat you like. Taste the marinade before adding the chicken and adjust accordingly.
  • Assemble the chicken pieces on either wooden or metal skewers.
  • To make the dipping sauce simply add Chardy's Jam to the creme fraiche and stir until fully mixed. Set aside whilst you cook the skewers.
    100 g Crème Fraîche, 50 g Chardy's Habanero, Red Pepper & Whisky Jam
  • Cook the skewers on the BBQ for 10 minutes on an indirect heat. If it's not possible to cook in this way on your BBQ then cook on a direct heat for 3 minutes turning constantly to seal the chicken skewers.
  • Baste the chicken skewers with Chardy's jam using a brush and then grill, turn and baste. Keep basting, grilling and turning until you have built up a caramelised layer being careful to not burn the skewers.
    150 g Chardy's Habanero, Red Pepper & Whisky Jam
  • Once cooked remove from the grill and give one last brush with jam before serving.

Serving Suggestions

Try serving with the Madame Jeanette Roast Vegetable Couscous
Keyword Chicken
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Jalapeno Chicken Skewers

Chardys Jalapeno chicken skewers

For an exceptionally easy and tasty marinade simply mix one part Chardy’s Jalapeno, Lime and Mezcal jam with one part natural yoghurt. Marinade the chicken pieces in the fridge for a minimum of two hours (but preferably overnight). 

Grill the chicken on the bbq and in the last few minutes brush the skewers generously with more jam to create a luxurious sticky sweet glaze.

Stir a good spoonful of Jalapeño Jam into some Crème Fraîche and serve alongside the chicken skewers with a lovely fresh summer salad and a crisp white wine.

Chardy's Privacy Policy

OUR PERSONAL CODE OF ETHICS
THE PERSONAL INFORMATION WE COLLECT.
HOW DO WE USE YOUR PERSONAL INFORMATION
SHARING YOUR PERSONAL INFORMATION
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DATA RETENTION
MINORS
CHANGES

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