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 give you time to relax with your guests. If the weather’s not on your side, simply cook the chicken under the grill.
Serves 4
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 boneless, skinless chicken breasts, cut into thin strips
salt and freshly ground black pepper
salad and baby new potatoes, to serve
Step one Mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and Tabasco in a non-metallic dish and season with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, then cover and leave to marinate for 20–30 minutes or overnight.
Step two Soak twelve 25cm (10in) bamboo skewers in water for at least 20 minutes.
Step three Preheat 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 the chicken is well browned and cooked through, or cook over the hot coals of a barbecue for 5–6 minutes. Serve with mixed salad and baby new potatoes.