Serves 4
Method: Grill & Stove
Are you into your hot food?
Ingredients
- 4 tablespoons Jack Daniel's® Extra Hot Habanero Barbecue Sauce
- 1 tablespoon of olive oil
- 675g skinless chicken breast Several wooden skewers soaked in water for 30 minutes
- 3 tablespoons butter melted for basting
- 25g fresh coriander finely chopped
- Satay dipping sauce
- 4 tablespoons peanut butter 1 tablespoon of soy sauce 1 tablespoon molasses 175ml coconut milk
Prep
- Place the Extra Hot Habanero Barbecue sauce and olive oil in a small bowl and stir well. Cut chicken into approx 1cm strips and place in a shallow dish, pour over the marinade and toss until fully coated. Cover with cling film and refrigerate for 1hr. Pre-soak wooden skewers.
- Remove the chicken from the refrigerator, drain and discard the marinade. Thread the pre-soaked skewers through the chicken in 2 places, a third of the distance from the end. Place a folded piece of foil directly over the exposed wood of the skewers to help prevent burning.
- Grill over direct high heat until fully cooked- approx 4mins; brushing surface with butter and turning once halfway through the grilling time, Sprinkle the cooked chicken with fresh chopped coriander & serve with dipping sauce.
Satay dipping sauce
Put all the ingredients in a medium saucepan and bring to the boil over a medium heat. Reduce the heat to low, stir and simmer for approx 10 minutes, until a smooth pourable consistency is reached. Remove from the heat.
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