Hot and spicy chicken stewers are the perfect way to spice up your buffet table as they make a great change from chicken satay, and low calorie too! Serve with the sweet chilli dipping sauce for a canape that’ll be the talk of the party
- 450g free range chicken mini fillets
- 4tbsp teriyaki marinade
- 2tbsp maple syrup
- Lime wedges, to serve
- For the dip:
- 4 spring onions, 2 finely chopped, 2 sliced lengthways into thin strips
- 4tbsp sweet chilli sauce
- Juice of 1 lime
- You will need:
- 12x15cm wooden skewers
Put the chicken pieces, teriyaki marinade and maple syrup into a food bag, seal tight and mix well. Leave to marinate in the fridge for at least 2 hrs.
Soak skewers in water for 30 mins. Heat grill to medium. Thread a chicken fillet onto each skewer and transfer to a grill rack. Grill chicken for 8-10 mins, turning halfway, until cooked through.
To make the dip, mix together spring onions, chilli sauce and lime juice. Serve with skewers, topped with sliced spring onions and lime wedges to squeeze over.
For a stronger flavour, leave the chicken to marinate overnight.