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Sticky Chilli Skewers

Deliciously sweet and sticky skewers with a kick of heat
Type de plat Main Course
Cuisine BBQ
Keyword Chicken
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Marinade 1 heure
Servings 4
Author Duncan

Ingrédients

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.

Notes

Try serving with the Madame Jeanette Roast Vegetable Couscous