Garlic and Chilli Chicken


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a fire-breather


  • 100 ml ( fl oz/approx ½ cup) tamarind sauce
  • 1


Heat the tamarind sauce with the brown sugar. Cut the chicken breasts in three lengthways. Peel and finely chop the garlic. Finely chop the mild red and green chillies as well as the bird’s eye chilli. Combine the garlic and chillies. Dip the pieces of chicken breast in the tamarind sauce, thread them on skewers and roll them in the chilli-garlic mixture, pressing it on firmly. Cook the skewers