Читать книгу The Barbecue - Alex Hamilton - Страница 15
ОглавлениеChicken breast is a good option for skewers, as they’ll cook quickly and any of the marinades you pick will help tenderise the chicken.
WHAT TYPE?
Cut chicken breasts into 2.5cm chunks – or I quite like to use packets of mini fillets, as you can weave them on to the skewers without any further chopping.
HOW MUCH?
Allow about 100g of chicken per person as a starter. I prefer to make up chicken skewers by themselves, and serve vegetable skewers separately on the side.
Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the chicken pieces.
Thread the chicken on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.
Barbecue
Once your barbecue is good and hot (see here), lay the chicken skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The chicken should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.
Serve immediately, with your choice of dipping sauce (see here).
