Ingredients
- 6 tablespoons of sweet chilli sauce
- 2 tablespoons of soy sauce
- 3 tablespoons of olive oil
- 100 g of anchor spreadable or block butter
- 8 boneless and skinless chicken thigh fillets
- 425 g of can of pineapple chunks in juice, drain and set the juice to one side
- 2 tsps of garlic powder
- 2 green and red bell peppers, cut into chunks
- 1 pinch of sea salt
- 1 pinch of ground black pepper
Method
Step 1
Light up the BBQ coals and oil your grill.Step 2
Beat Anchor spreadable with a wooden spoon until smooth. Add sweet chilli, soy, garlic powder and half the pineapple juice, then whisk. Cut each chicken thigh into 3 chunks and throw into the bowl. Use your hands to coat the chicken in the sweet and tangy coating.Step 3
Pop your peppers and pineapple chunks into a separate bowl with the rest of the pineapple juice, a glug of olive oil, and some salt and pepper. Shake the bowl until the peppers are fully covered.Step 4
Put your chicken thigh chunks, pineapple, and pepper onto your skewers. Repeat until you have 6 to 8 fully loaded kebabs.Step 5
Place your kebabs on the BBQ, coating them with your leftover buttery marinade. Leave for 5 minutes, then turn and cook for another 10 minutes. Keep turning and adding more butter marinade.Step 6
Remove your kebabs from the BBQ once done – they will be fully cooked when their internal temperature is 75 °C (165 °F). Then, just get dunking in sour cream mixed with sweet chilli for a little extra sizzle.Step 7
Show us your creations on Instagram – it’s @anchor_dairy with #AnchorBBQ!Step 8
Anchor Hack - if using wooden skewers, always soak in water for 10 mins before putting on the BBQ!