Flavour nugget #34: an essential BBQ chicken skewer recipeA little spicy, a little sweet, goes with everything
It’s been HOT in London. Perfect BBQ weather. Almost makes me wish I’d released a BBQ book this year instead of last year, when we had approximately two days of sunshine. ANYWAY. It’s been mostly glorious, and the only way to eat is to sack off cooking entirely, or gather your mates, sling some drinks in an ice bucket and do it all outside. If there’s one thing I know about planning BBQs, it’s that people want chicken (insert obvious dietary disclaimer). I come to you today, then, with an essential chicken skewer recipe that will see you through peak season. This is based on my chilli chicken recipe (which I more often make with fish, what is life!), but here I’ve toned down the heat and made it a little sweeter and stickier. It also uses ingredients you’ll likely have already, which is always a win. If you’re thinking: I want a chicken kebab to go with a chopped salad of cucumber, tomato and perhaps coriander, a dollop of yoghurt, Bob’s your uncle - this is the kebab for you. Or, if you want a chicken kebab to go with some pitta bread, bit of coleslaw, some potatoes maybe with herbs running through them - this is the kebab for you. Or perhaps you want a chicken kebab to roll inside a naan or flatbread, bit of mango chutney and raita. This is…etc, etc.
A few points to note. First, use thighs. Chicken breast is easy to dry out, especially over coals, and while you can briefly brine it, why bother when chicken thighs have so much more character? Their kebabs are strings of gelatinous nuggets! The chicken is giving you the gift of flavourful meat - don’t refuse it. Using a tenderising ingredient in the marinade also guarantees extra succulence. There are options when it comes to tenderising meat, including using an acid (vinegar, citrus, yoghurt) or an enzyme such as those present in certain fruits (pineapple, papaya, kiwi) or - as I’ve used here - good old onion. You must also use salt. A marinade won’t penetrate far below the surface of the meat anyway, but it won’t penetrate *at all* if you don’t add salt. And then, the cooking. Your coals should not be burning with flames when you come to cook your skewers. Hot embers are what you’re after; grilling the chicken gently will ensure it heats through while hanging onto its juice. You’ll also be able to achieve some light char on the outside, too, which is part of the fun of BBQ cooking! Don’t miss out. Finally, I’ve used a baste - a simple mixture of olive oil, lemon juice and maple syrup. This ensures the meat achieves maximum sizzle on the outside and encourages tackiness and char. You’ll also feel like a pro while doing it. Ready? Good. Here’s the recipe.
Essential BBQ Chicken Skewers Recipe #1 8 boneless, skinless chicken thighs, diced into bite-sized pieces Baste
Combine the marinade with your chicken and refrigerate for at least 4 hours or overnight. When you’re ready to cook, light your BBQ and let the flames die down to hot embers. Thread the chicken onto skewers. Combine the ingredients for the baste in a small bowl and have a pastry brush handy. Place the skewers on the BBQ and let them cook gently for a few minutes on one side, then turn and baste with the liquid. The way to do this is to soak the brush and dab at the meat, rather than brushing it, which will wipe flavour away. Turn the kebabs and baste again on the other side. Do this twice more, so you’ve cooked and basted both sides twice, or until the kebabs are cooked through. They won’t take longer than 15 minutes. A meat thermometer is handy for checking internal temperature if you have one - official food safety guides say to cook chicken to 75°C - I always cook to 70°C for juicy results. I’ll leave that one up to you. Sprinkle with a little extra pul biber to serve, if you like.
SUPERSIZE ME! This week, one of my all-star recipes, which never fails to excite (at least among my friends). BUTTER CHICKEN SKEWERS. It’s impressive, stupendously delicious and easy to make. Winner winner chicken dinner!
Until next time, Flavour Fans x
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Tuesday, June 24, 2025
Flavour nugget #34: an essential BBQ chicken skewer recipe
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