Sticky Garlic Chicken Skewers
On a hot summer’s day there’s nothing better than these spicy chicken skewers sizzling away on the barbie. Make up the marinade the night before, add the chicken and leave overnight – it’ll leave you time to relax with your guests. If the weather’s not on your side, simply cook on a griddle or under the grill.
Soak twelve 25cm bamboo skewers in water for at least 20 minutes.
Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and Tabasco and season with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a non-metallic dish, cover and leave to marinate for 20-30 minutes or overnight.
Pre-heat the grill to high. Thread the marinated chicken onto the skewers. Arrange on a foil-lined baking sheet and grill for 6-7 minutes, turning occasionally until well browned and cooked through or cook over the hot coals of a barbecue for 5-6 minutes. Serve with mixed salad and your favourite Ainsley couscous.
- 3 garlic cloves, crushed
- 2 tbsp clear honey
- 4 tbsp tomato ketchup
- 4 tbsp Worcestershire sauce
- 2 tsp English mustard
- 2 tsp Tabasco sauce
- 3 skinless, boneless chicken breasts, cut into strips
- Salt and freshly ground black pepper
- Salad and Ainsley's couscous, to serve