Hot and spicy chicken stewers are the perfect way to spice up your buffet table as they make a great change from chicken satay, and low calorie too! Serve with the sweet chilli dipping sauce for a canape that'll be the talk of the party
Ingredients
- 450g free range chicken mini fillets
- 4tbsp teriyaki marinade
- 2tbsp maple syrup
- Lime wedges, to serve
For the dip:
- 4 spring onions, 2 finely chopped, 2 sliced lengthways into thin strips
- 4tbsp sweet chilli sauce
- Juice of 1 lime
You will need:
- 12x15cm wooden skewers
WEIGHT CONVERTER
Method
- Put the chicken pieces, teriyaki marinade and maple syrup into a food bag, seal tight and mix well. Leave to marinate in the fridge for at least 2 hrs.
- Soak skewers in water for 30 mins. Heat grill to medium. Thread a chicken fillet onto each skewer and transfer to a grill rack. Grill chicken for 8-10 mins, turning halfway, until cooked through.
- To make the dip, mix together spring onions, chilli sauce and lime juice. Serve with skewers, topped with sliced spring onions and lime wedges to squeeze over.
For a stronger flavour, leave the chicken to marinate overnight.
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