Ingredients;
4 chicken breasts
2 tablespoons Cider
2 tbsp of our Piri Piri BBQ Rub
Serve with vegetable rice & mint yogurt
For the Sweet Chilli Glaze
150ml Cider
3 tbsp of our wax sauce hut hibiscus sauce
1 tbsp honey
Juice of half a lemon
Method
Trim off any unwanted bits from the chicken breast and cut into large 4cm chunks. Place in a zip lock bag and add in 2 tablespoons of Brothers Rhubarb and Custard Cider. Dust in our Piri Piri BBQ Rub and massage the chicken getting a nice even coating. Leave to marinade for an hour or two or overnight for the best results.
Meanwhile, make the sweet chilli glaze. This can be in advance or even the day before. Add all the glaze ingredients into a pan and reduce until it reaches the consistency of a sweet chilli sauce. This should take around 10 minutes. Allow to cool and put in the fridge.
Take two large skewers, cut a lemon in half and slide each half down each skewer. This will hold the chicken in place and stop it from sliding further down the skewer. Split the chicken in two and load up each skewer. Finish by securing the meat in place with another piece of lemon. The skewers I got online are like swords and one skewer will be enough for two people. If you like you can cut the chicken into slightly smaller chunks and use four smaller wooden skewers. Don’t forget to soak the wooden skewers in water to prevent them burning on the barbecue.
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