Chicken is a very popular food at BBQ’s, but usually you get drumsticks and thighs, which are covered in sauce, so the poor old chicken doesn’t taste of anything!
Here are three ways in which you can bring your chicken alive. Try preparing all three of these recipes for the same meal and serving guests a piece from each. They really complement each other and served with Jacket potatoes and a fresh tasting salad – something like our Spinach and Orange salad. We also have a Pear & Roquefort salad, which is a stronger flavour, but still goes really well with any of these dishes.
Chicken with Bacon or Prosciutto
Chicken breasts, cut into three lengths
Smoked back bacon or prosciutto
Fresh sage leaves – chopped
Finely grated cheddar cheese
Lay a rasher onto a chopping board
Sprinkle some sage leaves and cheese along the rasher.
Wrap the chicken pieces in the rasher and secure with a cocktail stick
Cook on a rotisserie kebab for 10 minutes – or – for Chicken with Prosciutto, you might prefer to cook them on a grill (the prosciutto is fairly delicate).
Sweet Chilli Chicken
4 x Chicken breasts, cut into three lengths
1 fresh red chilli, seeded and chopped
Or chilli powder of your choice
2 garlic cloves, crushed
1 tbsp fresh, grated ginger
6 tbsp runny honey
2 tbsp dark soy sauce
4 tbsp lime juice
Mix the chilli, garlic, ginger, honey, soy sauce and lime juice together in a bowl.
Add the chicken pieces and cover with the mixture
Cover with film (place in a refrigerator for at least 30 minutes, but preferably over night)
Cook on a rotisserie kebab for 10 minutes
Tip: Put a piece of potato on the skewer at each end of the food and gently squeeze towards the middle. This will prevent the food from spinning on the skewer.