Bourbon Barbecue-Glazed Chicken Skewers

Recipe courtesy of Masterchef at Home by Masterchef, published by Macmillan Australia, RRP: $54.99, photography by Rob Palmer; contestant portraits by Network Ten.

These glazed chicken skewers are the perfect blend of smoky, sweet and spicy flavours with a knockout finish. Getting a good char on the outside is essential to really bring out those layers of flavour. Serve with a fresh salad to brighten up your next barbecue. If you can’t find chipotle, simply swap it for chilli powder.

Serves 6

Ingredients

• 10–12 boneless chicken thighs, skin on
• 100 ml apple cider vinegar
• 1 tablespoon salt flakes

BOURBON BARBECUE GLAZE

• 1 tablespoon grapeseed oil
• ½ onion, roughly chopped
• 1 tablespoon unsalted butter
• 100 ml bourbon whiskey
• 4 garlic cloves, finely chopped
• 2 tablespoons smoked paprika
• 1 teaspoon chipotle chilli powder
• 60 g (¼ cup) tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons dark brown sugar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 teaspoon mushroom powder
• 2 tablespoons fresh lemon juice
• salt flakes and freshly ground black pepper

QUICK PICKLED ONION

• 1 small red onion, cut into rings
• 3 tablespoons white wine vinegar
• 2 teaspoons salt flakes
• 2 teaspoons caster sugar

HERB SALAD

• 1 handful of flat-leaf parsley leaves
• 1 handful of coriander leaves
• 1 small handful of dill, chopped
• 2 teaspoons fresh lime juice

Method

To brine the chicken, place the chicken, vinegar and salt in a bowl and massage together well. Set aside for 30 minutes.

To make the bourbon barbecue glaze, heat the oil in a deep frying pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the butter and cook until the onion is soft.

Meanwhile, heat the bourbon in a small saucepan until almost boiling, then pour over the onion and flambé, if possible. Add the garlic, paprika and chilli powder and cook for 1 minute. Stir in the tomato paste and cook for 1–2 minutes. Add 500 ml (2 cups) water and the remaining ingredients, except the lemon juice and salt and pepper, and simmer over low heat for 10 minutes, stirring occasionally. Remove from the heat and blend the sauce with a stick blender until smooth. Pass through a sieve into a clean saucepan over medium heat. Simmer for a further 12 minutes until thickened and well flavoured. Add the lemon juice and salt and pepper to taste, to balance the flavour. Place half in a baking dish and pour the remaining half into a serving jug and set aside.

Drain the chicken and pat dry with paper towel. Cut each thigh into 3–4 pieces and place in the dish of sauce. Toss well to coat. Set aside to marinate for about 30 minutes.

For the quick pickled onion, place the onion rings in a small bowl. Combine the vinegar, salt and sugar in a saucepan over medium heat, add 80 ml (⅓ cup) water and bring to the boil. Pour over the onion and set aside for at least 20 minutes. Drain well to serve.

Heat a barbecue or grill plate to medium–high heat.

Thread the chicken onto metal skewers and place on the barbecue or grill plate. Cook, brushing the chicken continually with the glaze and turning regularly, until cooked through, crispy and charred in parts, roughly 10–15 minutes. Remove from the heat and set aside.

For the herb salad, place the herbs in a bowl and mix well. Dress with a squeeze of lime juice when ready to serve.

Arrange the chicken skewers on a large serving plate, serve with the pickled onion, herb salad and remaining bourbon barbecue glaze on the side.