Marinated Chicken Brochettes
photo by IngridH
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 skinless chicken breasts (6oz, 175g)
- 6 fresh bay leaves
- 1⁄2 medium red onion, peeled, halved and separated into 8 layers
- 1⁄2 large yellow pepper, deseeded and cut into 8
- 1 teaspoon peanut oil or 1 teaspoon other flavourless oil
- salt
- fresh ground black pepper
-
marinade
- 1 garlic clove
- 1 teaspoon peeled grated fresh ginger
- 1 medium green chili, deeseded
- 1 tablespoon fresh coriander leaves (cilantro)
- 1 teaspoon ground turmeric
- 6 fluid ounces buttermilk
- salt & fresh ground pepper
- wooden skewer
directions
- To make the marinade.
- Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
- Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
- 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
- Preheat the grill to its highest setting for 10 minutes.
- Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.
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Reviews
-
I really liked these! I had to sub milk plus vinegar for the buttermilk, and chili sauce for the chile, but otherwise I made as written. The turmeric gives a beautiful yellow color to the chicken, and the bay leaves a very fragrant, distinct flavor. I almost left the bay out, as my plant is nearly dead, but I was able to scavenge a few good leaves, and boy, am I glad I did! This would not be the same without it. The leaves charred to ash on the ends of the skewers, but imparted such a lovely flavor and fragrance! If nothing else, I'll use this marinade again, as the chicken was very tender and well flavored. Too wet and windy to grill today, so I broiled on the second level of the oven for 6 minutes on each side. Thanks for posting a great recipe!
RECIPE SUBMITTED BY
aunty carol
United Kingdom
I am married, I love cooking and I am known to have made a few wedding cakes for family and friends. I love all kinds of food. I like trying new recipes, at the moment I am loving Tamasin-Day-Lewis and Nigel Slater, especially his chocolate brownies!