BBQ Chicken Skewers and Fresh Aioli Mayonnaise

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Chicken Skewers

BBQ season has finally arrived so fire up the grill and gather round the family with some finger licking treats. 

Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time: 15 minutes

What You’ll Need:

Ingredients For the chicken and barbeque sauce:

  • 6 chicken breasts 4g juniper berries
  • 4g cumin seeds
  • 4g fennel seeds
  • 4g coriander seeds
  • 8 star anise
  • 12g black pepper corns
  • 500g tomato ketchup
  • 50g Worcestershire sauce
  • 20 drops tabasco
  • 150g white wine vinegar
  • 150g of Stella Artois Cidre
  • 120g honey
  • 1 tbsp oil
  • 3g smoked paprika 2g cayenne pepper
  • 30g sliced fresh ginger
  • 8 whole garlic cloves (split and crushed)
  • 10 cloves
  • 1 stick of cinnamon
  • 3g salt 5 tomatoes cut in quarters

For the fresh aioli mayonnaise:

  • 3 egg yolks
  • 4 large pinch smoked paprika
  • 2 pinches cayenne pepper
  • 20 turns of milled black pepper
  • 4g English mustard
  • 1 tbsp white wine vinegar
  • 400ml vegetable oil
  • 2 tbsp water 4g salt
  • 3 garlic cloves chopped finely

What To Do:

Barbeque sauce:

  • Place all the spices in a pan and lightly roast them for a minute
  • Place them in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer
  • Add the spices, salt, tomato, cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes
  • Pass through a fine sieve once its reaches the right consistency – do not blend or puree

Chicken:

  • Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes
  • Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the so they are well coated – these can then be fed onto the skewers (once fully soaked)
  • These can then be cooked either in the oven at 180c for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time – make sure the heat is not to high as they could burn.
  • Serve with the aioli mayonnaise below

Garlic Aioli:

  • Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil
  • Add the spices, you may need to add a little water to the mix as it will get to thick and could split

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