Okay, so we are into October and I am still breaking out the barbecue. It has been a hot and humid day here and all I could think about was summer, long days, endless sunsets and barbecues. Clearly, this is a throwback to summer.
These chicken strips are great on their own or can even be put in between bread buns to make a sandwich. We like them spicy, but if you don't, leave out the chillies. Another nice idea is to have a yoghurt or ranch dipping sauce on the side. Today we had them with a salad and baked potatoes. It was the perfect way to end off this hot and sultry weekend.
Spicy Barbecue Chicken Strips
2 Chicken breast, cut into strips
1 Cup/240 ml ketchup
1/4 Cup/60 ml white wine vinegar
2 tbsp Worcestershire sauce
1/4 Onion, finely chopped
2 tbsp brown sugar
1 tbsp mustard
2 to 3 garlic cloves, crushed
1 small chilli, finely chopped
Salt and pepper to taste
First make your marinade by adding all the ingredients (except the chicken) in a small saucepan set over a medium to low heat. Let simmer for about 10 minutes, stirring occasionally. Remove from heat.
Toss the chicken strips in a glass dish and pour marinade over and cover with aluminium foil. This can be done a few hours before cooking or even the day before. Put the chicken in the fridge to marinade.
Time to grill! I use a gas barbecue, but you can easily use charcoal or even bake these in the oven. If using a gas bbq, set it to a medium heat and let it heat up for a few minutes. Once hot, add the chicken strips and cook for about 6-7 minutes per side. Brush them with the remainder of the marinade. Once cooked, they should have a charred look to them and the chicken no longer pink.
Serve alongside salad and extra sauce for dipping.
Click the downloadable link below to print recipe!
Follow on Social Media
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
Search for your favourite recipes here!