Sticky Chilli Skewers
Deliciously sweet and sticky skewers with a kick of heat
Servings 4
Ingrediënten
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
Instructies
- 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
- 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.
The amount of hot sauce is entirely up to how much heat you like. Taste the marinade before adding the chicken and adjust accordingly.
Notities
Try serving with the Madame Jeanette Roast Vegetable Couscous