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Serves: 8

Brazilian Cachaça Chicken Kebabs

  • Prep Time

    10 min.

  • Cooking Time

    10 min.

  • Method

    Direct

  • Prep Time

    10 min.

  • Cooking Time

    10 min.

  • Method

    Direct

Ingredients

Cachaca  Kebabs  Shoot Through 346X318
  • 20g fresh mint leaves
  • 250ml lime, juice of
  • 1 lime, zest of
  • 125ml Brazilian Cachaça
  • 60ml olive oil
  • 1 tsp cayenne pepper
  • 2 long red chillies, finely chopped
  • 1 heaped tbsp soft brown sugar
  • 1kg chicken breast
  • Extra mint leaves to garnish

Instructions

    In the kitchen:

  • 01 Finely chop ½ the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, oil, cayenne, salt and pepper and mix well.
  • 02 Pour 1⁄3 of the marinade into a small sauce pan and reduce by half to make a syrup. Set aside.
  • 03 Meanwhile, cut the chicken in to 3cm chunks and stir well into the remaining marinade.
  • 04 Cover with cling film and refrigerate overnight for the flavours to infuse.
  • At the barbecue:

  • 01 Prepare your barbecue for grilling (direct method) and allow to pre-heat to a medium heat.
  • 02 Thread the chicken pieces onto skewers, alternating with mint leaves and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75ºC), baste with the reduced Cachaça syrup.
  • 03 Serve with a fresh herb salad.
Ingredients
Instructions

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