It's Almost Summer BBQ Chicken With Salsa

Name: It's Almost Summer BBQ Chicken With Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup chicken stock; 2 teaspoons cornflour; 1 tablespoon Dijon mustard; 500 g chicken, cut into bite size cubes; 1 large onion, diced; 1 red capsicum, diced; 1 green capsicum, diced; 1 tomatoes, diced

Submitted by AusNZ Hosts

"Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Please note that the marinating time isn't included in the prep time."

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photo by Chef floWer

Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

BBQ Chicken
1 cup chicken stock
2 teaspoons cornflour
1 tablespoon Dijon mustard
500 g chicken, cut into bite size cubes
Salsa
1 large onion, diced
1 red capsicum, diced
1 green capsicum, diced
1 tomatoes, diced

directions

In a saucepan mix chicken stock, cornflour and Dijon mustard. Reduce over low heat.
Cool the sauce and divide into two equal quantities. Reserve one for a dressing.
With the other half of the sauce add chicken pieces and marinate overnight.
Next day placed chicken on skewer sticks then discard left over marinate. Pre-heat barbecue and set aside chicken until you finished making the salsa.
In a medium bowl add diced onions, diced capsicums and diced tomatoes, mix well with the reserved dressing.
BBQ chicken until golden brown, then serve with salsa and enjoy.

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Reviews

This was really quick and simple. I skipped the marinating because of the limited time I had and I added pre-made salad dressing in the salsa, because I thought the marinated mixture would be to rich for us. The flavours of the salsa was really yummy and the chicken was tasty, I also garnished the chicken with dollops of Dijon mustards for extra flavour. Thank you Aus/NZ Chef's

Chef floWer
Made a really nice light summer meal! The sauce was really good with the salsa although probably wasn't strong enough to make a good marinade. After reserving the sauce it would probably be worth either adding more Dijon or maybe just serve as a sauce over the grilled chicken, that would also make it something you could put together just before cooking.

Peter J

RECIPE SUBMITTED BY

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