Bar­be­cued Buf­falo Chicken Ke­babs

Bone­less chicken thighs are top of my list for bar­be­cu­ing and when coated in this gor­geous, spicy but­tery sauce, they’ll be a sure­fire hit.

Dish - Everyday Dish - - Recipes -

Buf­falo sauce 90 grams but­ter ½ cup hot sauce 1 ta­ble­spoon Worces­ter­shire sauce 2 ta­ble­spoons maple syrup or honey 1 ta­ble­spoon ap­ple cider vine­gar Ke­babs 700 grams bone­less chicken thighs, skin-off (I used Bo­s­tock) 2 yel­low cap­sicums small hand­ful pars­ley, finely chopped sea salt and ground pep­per 10–12 skew­ers (soak wooden skew­ers in wa­ter for 30 min­utes) Buf­falo sauce: Melt all the in­gre­di­ents in a saucepan. Tip half into a large bowl and cool. Set the re­main­ing sauce aside. Ke­babs: Cut the chicken and cap­sicums into 2cm pieces and add to the bowl with the sauce. Toss ev­ery­thing to­gether un­til well coated. Thread on to skew­ers and sea­son with salt and pep­per.

Place on the bar­be­cue and cook over a medium heat, turn­ing oc­ca­sion­ally un­til golden and the chicken is fully cooked.

Lay the ke­babs on a large plat­ter and spoon over the re­main­ing sauce, turn­ing the ke­babs so they are all coated in the sauce. If the but­ter has so­lid­i­fied, re­heat to serve. Sprin­kle over the pars­ley and serve im­me­di­ately. Makes 10–12

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