John Myers
BBQ Chicken and Pepper Skewers
The perfect bbq chicken and pepper skewers recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breast fillet (approx. 500g)
- 2 piece Red pepper
- 1 tbsp Tim’S Classic BBQ Rub
- 1 tsp Smoked paprika powder
- 2 tsp Dijon mustard
- 1 tbsp Olive oil
- 0,5 tsp Sea-Salt
- First, we blanch the peppers so that they will be cooked at the same time as the chicken. To do this, put water in a pot and bring it to a boil. In the meantime, remove the core from the peppers and cut them into approx. 5x5cm pieces. Add this to the pot along with a good pinch of salt and let it boil for a minute, then transfer it to a bowl of ice-cold water. When the peppers have cooled, take them out of the water and let them drain on some kitchen paper.
- We make the marinade in a bowl, in which later everything can be left to soak overnight. We put the TimsKitchen Classic BBQ-Rub, the smoked paprika, the mustard, the sea salt and the olive oil in the bowl. Mix everything together until you have a smooth paste.
- We also cut the chicken into approx. 5x5cm cubes and add it to the marinade. Pat the peppers a little dry and add to the chicken, mix everything together well. Cover the chicken and leave to marinate overnight.
- If you use wooden skewers, you should put them in water about an hour before you put the skewers, otherwise they will remove liquid from the food and the meat will dry out.
- Take the chicken out of the refrigerator an hour before grilling so it can reach room temperature. You can now also make the skewers, starting with a piece of paprika, then chicken and then paprika again, alternating. The first and last pieces should always consist of paprika.
- When grilling, you need the area with direct heat, put the chicken on the grill and let it take color on all sides. Then you can serve it immediately. I like to let some butter melt on the skewers, it’s really delicious!
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