Smokey BBQ chicken thigh skewers with white cabbage and red pepper
Juicy chicken thighs in a rich smoky BBQ marinade, glazed and grilled to perfection. Delicious as a side dish for the BBQ or grill pan.
Preparation
Soak the skewers in cold water for 15 minutes, then turn them over and let them soak for another 15 minutes. This prevents them from burning on the grill or BBQ.
Cut the chicken thighs into equal pieces. Combine the Guilt-Free Smokey BBQ sauce, lime juice, olive oil, and soy sauce in a bowl. Add the chicken and let it marinate, covered, in the refrigerator for at least 2 hours.
Thread the chicken onto the skewers. Grill the skewers on a hot BBQ or griddle pan for about 10-15 minutes, turning halfway through. Brush with Guilt-Free Smokey BBQ Sauce for extra shine and flavor.
Cut the red chili pepper lengthwise, remove the seeds, and finely chop. Arrange the white cabbage on a platter, arrange the skewers over it, and garnish with the red chili pepper.
Serve with extra Guilt Free Smokey BBQ sauce to taste.
Lekker met
Emping (Indonesische noten-kroepoek) en gegrilde little gem sla.
Ingredients
- 800g kippendijen (zonder bot & vel)
- 4 el Guilt Free Smokey BBQ sauce (+ extra om af te lakken)
- ½ limoen (sap)
- 2 el milde olijfolie
- 2 el sojasaus
- 1 rode peper
- 150g gesneden witte kool
Supplies
- 12 skewers
