QUICK GUN MURG HEN

INGREDIENTS

Chicken breast 3 (cut into 7 pieces), Bacardi White Rum 20 ml, synthetic vinegar 1 tsp, caramel 2 tsp, white pepper powder 1/2 tsp, chopped ginger 1 tsp, onion powder 1 tsp, garlic powder 1 tsp, coriander powder 1/2 tsp, black pepper 1/2 tsp, turmeric 1/4 tsp, galangal 1/2 tsp, green curry paste 1 tsp, broth powder 1/2 tsp, chilli paste 1/2 tsp, mustard oil 1/2 tsp, coconut vinegar 1/2 tsp, barbeque sauce 1 tsp, wooden skewers (soaked overnight) 2 sticks, basil mayo as an accompaniment.

METHOD

Cut the chicken breasts into pieces. In bowl, mix all the ingredients to prepare the marinade. Add chicken, coating each piece thoroughly with the marinade. Put the pieces onto wooden skewers. Allow the chicken to marinate for a minimum of three to four hours. Recommended to be kept overnight. Heat oil in a heavy bottom pan, and sear the chicken for three minutes on each side. In between, lightly baste with barbeque sauce. Once done, serve hot on a plate with basil mayo.