Prep

Place the Jack Daniel’s® Hot Chilli 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.

Download a printable copy of our Chicken kebab recipe.