Smoked chicken skewers

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Smoked chicken skewers

Ingredients

• 2 chicken breasts
• some sea salt
• Shish kebab skewers
• 1 handful
Fruit wood chips

For the ginger-orange sauce:
• 200 ml malt beer
• 50 ml orange juice
• 100g butter
• 80 g fresh ginger,
peeled and finely
diced
• Juice and peel
of ½ untreated
lemon
• Sea-salt
• Pepper


preparation

Wash the chicken breasts, pat dry and cut into bite-sized cubes, then put them on skewers. Put the ingredients for the sauce together in a pot and simmer for about 1 hour over medium heat. Season with salt and pepper. Prepare a grill with a lid for direct and indirect grilling and preheat to about 250° C, grill the chicken skewers briefly on all sides over direct heat. Then place in the indirect grill zone at about 160 °C and brush generously with the sauce on all sides. With the air flaps closed, put the wood chips over the embers and close the grill lid. As soon as it stops smoking, coat the meat again generously with the sauce and leave it in the grill for a few more minutes. Then serve with the rest of the sauce.

FIRE&FOOD Issue 1-2017


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