Mini chicken brochette 🌶🌶

Grilled chicken brochette recipe…

As barbecue season approaches, what could be better than exotic and spicy flavors to tantalize your taste buds? In this recipe for Thai-inspired mini skewers, we combine the boldness of my famous chili jelly with fresh chicken strips, all garnished with lime zest and coriander leaves. Get ready for a taste journey like no other, right from your backyard! Simple to make and incredibly flavorful, this recipe will add a touch of boldness to your summer grilling. Are you ready to fire up the barbecue and indulge? Follow along to discover this irresistible creation.

And here’s the recipe with some adjustments for clarity:

🕰: 20 minutes

🍽: 4 servings

Ingredients:

• 4 chicken breasts, cut into strips
• 106 ml of Miss Marmelades hot chili jelly
• Lime
• Fresh coriander

Preparation:

1. On bamboo skewers previously soaked in water for 30 minutes to prevent burning, alternate threading the chicken strips accordion-style.
2. Grill the skewers on the barbecue for about 10 minutes on each side, until the chicken is cooked through and golden brown.
3. Heat the hot chili jelly in the microwave for 30 seconds.
4. Just before serving, drizzle the warmed jelly over the skewers to coat them evenly.
5. Garnish the skewers with fresh lime wedges and coriander leaves before serving.