For the barbecued chicken

1 tsp garlic infused oil

1 tsp crushed white peppercorns

1 tbsp granulated sugar

1 tbsp Thai fish sauce

1 lime, juice only

500g/1lb 2oz skinned boneless chicken thighs, each cut into 2.5cm/1in strips

Serves - 2


For the barbecued chicken, mix the garlic infused oil, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl.

Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight.

To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them).

Preheat the grill to its highest setting (or prepare the barbecue).

Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain).

Slide the barbecued chicken off the skewers, cut into chunks and set aside.

Recipe adapted from: Good Food
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