500ml Rhubarb & Custard
4 large chicken breasts
2 tbsp Brothers Rhubarb & Custard Cider
2 tbsp The Smokey Carter, Piri Piri BBQ Rub
Serve with rice
For the Sweet Chilli Glaze:
150ml Brothers Rhubarb & Custard Cider
3 tbsp The Smokey Carter, Sweet Original Chilli Jam
1 tbsp honey
Juice of half a lemon
In the recipe
Rhubarb & Custard Cider
We’ve teamed up with our friends The Smokey Carter to add some extra zing to your Summer BBQ food and drink.
Method to serve 3/4
• Prep the chicken breast and cut into 3/4cm chunks. Place in a zip lock bag and add in 2 tablespoons of Brothers Rhubarb and Custard Cider. Add in The Smokey Carter, Piri Piri BBQ Rub and massage all around the chicken. Leave to marinade for a couple of hours or overnight in the fridge.
• Meanwhile, make the glaze. This can be done well in advance or even the day before. Add all the glaze ingredients into a pan and reduce by over half until it reaches the consistency of a sweet chilli sauce. This should take around 10-15 minutes. Allow to cool and put in the fridge.
• Take two large skewers and slide half a lemon down each. This will help hold the chicken in place and prevent it from sliding further down the skewer. Use half of the chicken per skewer and finish by securing the meat in place with another lemon half. The skewers we use are fairly large and one skewer will be enough for two people. If desired, cut the chicken into slightly smaller chunks and use four smaller wooden skewers. Make sure you soak the wooden skewers in water to prevent them burning too much on the barbecue.
• Rest the skewers over the barbecue edges so the chicken is directly over the hot coals. If using smaller skewers place on the barbecue grill. Turn the chicken every few minutes. As the chicken cooks, so will the lemons holding the chicken in place. By the end these will be caramalised and juicy, perfect for squeezing and basting the chicken at the table.
• The chicken should take around 15-20 minutes over hot coals. For the last 5 minutes brush the sweet chilli glaze over the chicken. Turn the chicken regularly and brush with the glaze being careful not to let it burn. To ensure the chicken is cooked all the way through, the internal temperature should reach 165 degrees Fahrenheit (°F).
• Serve with rice, fresh coriander and some mint yoghurt. Any left over chicken is perfect for adding into a chicken caesar salad.
• If you don’t want to barbecue, the chicken also works great tossed in a hot wok with a little oil. Once cooked through you can add fresh coriander and enjoy in flat breads with salad and extra sweet chilli glaze.
Recipe courtesy of www.thesmokeycarter.com