SIDES TO GO WITH GRILLED CHICKEN RECIPES

Steps:

• 1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
  2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
  3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
  4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
  5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
  6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
  7. Remove the skewers from the tray, discard the water and wipe the tray dry.
  8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
  9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
  10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
  11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

Steps:

• For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag.  Add all of the marinade, seal the bag and refrigerate for 30 minutes (or up to 4 hours).  Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.  Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.  Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.