Chicken Espetadas
(18 Mar 2016)

Chicken Espetada Expresso
Chicken Espetadas

Recipe by Zola Nene
Serves 4

 

4 Tbs Tomato paste
1 roast red pepper, pureed
2 Tbs Cider vinegar
4 Tbs Brown sugar
1 Tbs dried oregano
2 garlic cloves, crushed
Salt and pepper
4 Tbs oil from the preserved sundried tomato
12 boneless chicken thighs, skin on
8 Sundried tomatoes preserved in oil
3 large skewers


In a large bowl, mix together the tomato paste, red pepper puree, vinegar, 4 Tbs brown sugar, oregano, garlic, seasoning and tomato oil.
Add the chicken thighs, then mix well to cover the chicken, you can leave this to marinade overnight, or use straight away.
Thread three chicken breasts onto each skewer, threading a sundried tomato between the chicken.
Heat coals to medium heat, then braai the chicken until lightly charred and cooked through.

 

Watch the recipe here:


 

 

 

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