36
Sr.no
BARBECUE
INGREDIENTS
METHOD
98
Pineapple Chicken
Satay
1/4 cup lower-sodium soy sauce
1/4 cup sweet chili sauce
1/4 cup natural-style, crunchy peanut
butter
2 teaspoons peanut oil
1/2 teaspoon curry powder
1 pound chicken breast tenders, cut
lengthwise into 8 pieces
Cooking spray
1 1/2 cups diced pineapple
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
Place peanut oil, curry powder, and chicken in a bowl;
toss to coat. Thread chicken onto 8 (6-inch) skewers.
Place on baking plate.
Cook by selecting barbecue programme.
While chicken cooks, combine 1 1/2 cups pineapple, 1/3
cup red onion, 2 tablespoons cilantro, 2 tablespoons lime
juice, and 1/8 teaspoon ground red pepper. Serve chicken
with soy sauce mixture and pineapple mixture.
99
Grilled Garlic &
Herb Chicken
Satay
1 bottle Garlic & Herb Marinade
3 tablespoons chunky peanut butter
1 tablespoon brown sugar
1 tablespoon water
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
500gms boneless, skinless chicken,
cut into strips
Combine 1/3 cup marinade with peanut butter,
brown sugar, water and spices; whisk together and
reserve.
Combine chicken strips with remaining marinade;
marinate for 30 minutes or up to 1 hour. Remove
meat from marinade and thread onto 8 skewers.
Place on baking plate. Cook by selecting the
programme Barbecue.
100
Mango & Coconut
Chicken Skewers
500 gboneless, skinless chicken
breasts (about 4)
125 mL- mango chutney
1 tbsp freshly squeezed lime juice
1 tsp curry paste or powder
250 mL-unsweetened shredded
coconut
125 mL- plain yogurt
1 tbsp mango chutney
Cut each chicken breast lengthwise into – in. (1 cm)
thick slices. Thread onto skewers. In large shallow
dish, combine chutney, lime juice and curry paste.
Place skewers in dish, spread to coat with chutney
mixture. (Can be covered and refrigerated for up to
1 day).
Spread coconut in a separate shallow dish. Lightly
roll chicken in coconut, shaking off excess
coconut , place chicken on baking plate and cook
by selecting the programme Barbecue.
Yogurt Dip: In a small dish, stir together yogurt and
chutney. Cover and refrigerate until serving, for up
to one day. Bring just to room temperature before
serving.
101
Marinated Chicken
Brochette
500 g of boneless chicken breasts cut
in strips or beef (I use sirloin) cut in 1
inch (2.5 cm) cubes
1/2 cup (120 ml) of vegetable oil
1/2 cup (120 ml) of soy sauce
2tbsp crushed mustard
1/4 cup (60 ml) of lemon juice
2 tbsp of Worcestershire sauce
1 large garlic clove, finely chopped
1 tsp of freshly ground black pepper
Use wooden skewers, soak them in water (to
prevent burning).
Place the soy sauce, lemon juice, mustard,
Worcestershire sauce, garlic and pepper in a
blender and mix well slowly adding the oil;
Pour the marinade over the chicken and let sit for 4
hours, turning occasionally.
When you are ready to cook, Thread the chicken
on wooden skewers and cook by selecting
barbecue programme.
