< Back to Chicken Recipes

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

Download PDF

Serves 4

Method: Grill & Stove

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


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.

This website is only accessible to people over 18

Sorry. You are too young to access this site.

Although Jack Daniel’s® Barbecue Sauce is not an age-restricted product, we take our position within the Jack Daniel’s® family extremely seriously. Therefore, only visitors aged 18 or over are allowed entry.

Please check the date you have entered below, it doesn't look like a valid date.

Please provide your date of birth below