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!
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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!
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