Easy Chicken Skewers Recipe Kamado Style
My wife and I have recently invested in a vacuum sealer and have taken advantage of the ability to purchase meat in bulk. A good vacuum sealer affords the flexibility to freeze meat without any worry of the quality degrading once defrosted. This is just one of many advantages of the vacuum sealer. Want to know more, check out this post. “ Vacuum Sealers – What Is The Best Option For Your Home Bbq Leftovers? “
The first bulk buy we have done is chicken. There is a wholesale outlet that is extremely well priced, like ½ price to the local grocery stores so we took advantage of the cheap prices and the vacuum sealer.
With the freezer stocked with chicken, there may be a few chicken recipes posted in the near future 🙂 Here is the first one…
Chicken Skewers on the Kamado Joe
Recipe inspired by one I found in this great book “ BBQ, Beer & BS by Merv Hughes”
The inspiration for this cook came from a recipe I found in a cookbook by:
Here is my adaptation of this recipe.
Easy Chicken Skewers Recipe Kamado Style
Ingredients
500g Chicken (Thighs or Breasts)
1 tablespoon peanut butter
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
½ teaspoon sugar
1 clove crushed garlic
1 tablespoon Lanes “Kinda Sweet”
Bamboo skewers
The original recipe uses sweet chilli sauce and also includes spring onions.
Method
Cut the chicken into bite-size cubes, trying to get them reasonably equal in size
Combine all the ingredients adding water if required to achieve a smooth paste consistency.
Add the chicken and combine well, cover and store in the fridge for at least 30 minutes, longer if possible.
PRO TIP
Soak the bamboo skewers for 10-15 minutes before use, this prevents them from burning too badly.
Thread the chicken cubes onto the bamboo skewers. If you are adding spring onions or other items just alternate as you go.
If there is any marinade remaining you can use this as a baste while the skewers are cooking. Just be sure not to use this marinade after the food is cooked.
Cook the chicken, rotating after approximately 3 minutes until done Internal temp 74C [165F]. I always use my instant-read Thermopen Mk4 as it always gives an accurate result.
My Kamado setup for this cook was simple and broken into 2 stages
Stage 1
Direct cooking, standard rack in the high position and a dome temp ~ 177C [350F]
This allows the chicken to cook evenly without too much char
Stage 2
Direct cooking, standard rack in the lower position
This is totally optional, but we really love those charred crispy bits. Having the rack in the lowest position really gets the job done.
To serve I removed the chicken cubes and served over rice with a fresh garden salad. The kids smashed it. Definitely a hit in this house and will be on rotation for a while
There is a number of other recipes in the book that we are guaranteed to try.
Serve and enjoy.
This is only one of a number of recipes of I earmarked to try out I highly recommend this recipe book.
It is available to buy now on Amazon.
A barbecue cookbook featuring favourite BBQ recipes from cricket legend Merv Hughes, along with cricket & BBQ anecdotes from Merv. It’s summer. It’s Merv Hughes. Who doesn’t love a BBQ & a yarn? Perfect Christmas present.
