Chicken & Potato Kebabs with Sweet Chilli Glaze

Sent by Jan van Niekerk
I love Cooking.

24 baby potatoes, scrubbed well
salt to taste
olive oil
24 deboned chicken thighs
90 ml sweet and spicy soy sauce
300 ml sweet chilli sauce
a small bunch coriander leaves

Chef’s hint: The beauty of this recipe lies in its versatility. You can use frozen chicken nuggets as well as frozen potato bites, for instance. Cook according to the box instructions and proceed as above.

Cook the baby potatoes in salted water until tender. Rinse under cold water to cool then peel and pat them dry. Now heat some oil in a pan and fry the potatoes until golden and crisp.
Brush the chicken with oil and season lightly. Grill the pieces in a griddle pan until done, basting regularly with the soy sauce and a little more oil if necessary. Allow to cool a bit and then, depending on which course you plan to serve, skewer 1 – 4 potatoes and 1 – 4 chicken pieces onto skewers.
Place on a baking sheet and brush liberally with the chilli sauce. Bake in a very hot oven (230 ÂșC) for 4 – 5 minutes until the sauce is sticky. Remove from oven, garnish with coriander and serve.

Serves 4 depending on the course

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