Tuesday, October 6, 2015


These bite-sized skewers are a tasty option.  Make double quantities of the sauce and use half for dipping if you like.

Prep time:  40 minutes plus marinating
Cook time:  15 minutes
Serves:  4

12 skinless, boneless chicken thighs
1 red and 1 yellow peppe seeded and cut into chunks

Barbecue sauce:
6 tbsp ketchup
2 tbsp maple syrup or honey
2 tbsp dark soy sauce
grated zest and juice of 1 lime
2 tsp freshly grated ginger
2 tbsp brown sugar

small saucepan
wooden spoon
cutting board
mixing bowl
small wooden skewers (soaked in water for 30 minutes)
pastry brush

1.  Place all the ingredients for the sauce in a small pan, bring to a boil, then simmer for 2 minutes, stirring until the sugar has dissolved.  Let cool.

2.  Cut each chicken thigh into 2 to 3 pieces.  Place the cooled sauce in a large bowl.  Turn the cutting board over.

3.  Add the chicken, stir to coat, then let marinate for about 30 minutes.

4.  Thread 2 to 3 pieces of chicken onto wooden skewers with pieces of red and yellow bell pepper.  Repeat until the chicken and peppers have been used up.

5.  Line the bottom of a broiler pan with foil, then broil for 10-12 minutes, turning and brushing with the sauce, until the chicken is thoroughly cooked.

Tip:  Remember to soak the wooden skewers in water for 30 minutes to prevent them from burning.

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