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Chicken Kebabs With Jack Daniel’s® Extra Hot Habanero Barbecue Sauce

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Serves 4

Method: Grill & Stove

Ingredients:
4 tablespoons Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
1 tablespoon of olive oil
675g skinless chicken breast

Several wooden skewers soaked in water for 30 minutes
3 tablespoons butter melted for basting
25g fresh coriander finely chopped

Satay dipping sauce:

4 tablespoons peanut butter 1 tablespoon of soy sauce 1 tablespoon molasses 175ml coconut milk

Prep:

Place the Jack Daniel’s® Extra Hot Habanero Barbecue sauce and olive oil in a small bowl and stir well. Cut chicken into approx 1cm strips and place in a shallow dish, pour over the marinade and toss until fully coated. Cover with cling film and refrigerate for 1hr. Pre-soak wooden skewers.

Remove the chicken from the refrigerator, drain and discard the marinade. Thread the pre-soaked skewers through the chicken in 2 places, a third of the distance from the end. Place a folded piece of foil directly over the exposed wood of the skewers to help prevent burning.

Grill over direct high heat until fully cooked- approx 4mins; brushing surface with butter and turning once halfway through the grilling time, Sprinkle the cooked chicken with fresh chopped coriander & serve with dipping sauce.

Satay dipping sauce:

Put all the ingredients in a medium saucepan and bring to the boil over a medium heat. Reduce the heat to low, stir and simmer for approx 10 minutes, until a smooth pourable consistency is reached. Remove from the heat.

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