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Bourbon Chicken Skewers
Recipe by Brent Draper
Take your chicken to the next level with these Bourbon BBQ glazed skewers, served with charred corn, herb salad and pickled onion.
- Steps
- Ingredients
Ingredients
Chicken Skewers
Charred Corn
Herb Salad
Pickled Onion
To taste
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Steps
- Prepare enough coals to line the base of a hibachi, if using.
- To brine the chicken, place chicken, vinegar and 1 tablespoon salt in a bowl and massage together well. Set aside for 30 minutes.
- For the Bourbon BBQ Sauce, heat a deep medium frypan over medium heat. Add oil and when hot, add onion. Cook until translucent then add butter and cook until onion is soft. Meanwhile, heat bourbon in a small saucepan until almost boiling. Add to pan of onion and flambe.
- Add garlic and spices and cook for 1 minute. Add tomato paste cook for 1-2 minutes.
- Add water and remaining ingredients, except lemon juice and simmer over low heat for 10 minutes, stirring occasionally.
- Remove from the heat and blend sauce until smooth. Pass through a sieve in a clean saucepan.
- Simmer for a further 12 minutes until thickened and well flavoured. Add lemon juice, salt and pepper to balance. Place half into a small baking dish and remaining half in a serving jug and set aside.
- Drain the chicken thighs and pat dry with paper towel. Cut into 3-4 pieces and place into baking dish of sauce. Toss well to coat.
- When ready to cook, thread chicken onto metal skewers and place across the hibachi or hot BBQ.
- Cook, brushing continually with sauce, turning regularly, until cooked through, crispy and charred in parts. Remove from heat and set aside.
- For the Charred Corn, cook corn on hibachi, turning and basting with butter. Season with salt and pepper and cook until charred in places. Slice kernels from cob, keeping larger pieces intact. Set aside.
- For the Herb Salad, place herbs into a bowl and mix well. Dress with a squeeze of lime juice when ready to serve.
- For the Pickled Onion, place onion rings into a small bowl.
- Place vinegar, water, salt and sugar in a saucepan and bring to boil. Add annatto powder. Pour over onion and set aside. Drain well to serve.
- To serve, arrange skewers on a large plate. Arrange corn around the skewers, top with the pickled onion and finish with herb salad on top. Serve remaining sauce on the side.
