Grilled Chicken Skewers Peri-Peri |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
These chicken kebabs, feating the zing of portuguese peri-peri or hot pepper sauce, are known as sosaties in South Africa. Recipe is from a news paper article about South African BBQ's Ingredients:
16 bamboo skewers, soaked in water for 30 minutes |
4 boneless skinless chicken breasts |
2 cups bell peppers, cut into squares |
1/2 cup red onion, cut into cubes |
1/2 cup bottled hot sauce (peri-peri sauce) |
1/4 cup butter, melted |
1/4 cup lemon juice |
2 teaspoons garlic, minced |
salt and pepper |
Directions:
1. Cut each chicken breats into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
2. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
3. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
4. Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
5. Remove from grill and brush liberally with reserved sauce.
|
|