Recipe: Joe's Summer chicken

Summer Chicken.JPG

Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home

Serves 4

You will need:

100g tomato ketchup

60g brown sugar

100ml soy sauce

2 tbsp rice vinegar

1 tbsp toasted sesame oil

50g chili flakes

1-1/2 tbsp oil

100g finely chopped shallot

4 (large) cloves garlic

2 tbsp grated fresh ginger

600g diced boneless skinless chicken

100g red pepper diced

100g diced fresh pineapple


1. Combine ketchup, sugar, soy, vinegar, sesame oil and chili flakes. Heat a pan on medium-low heat, add oil and shallots and sauté until tender. Add garlic and ginger and cook for 1 minute before pouring in the sauce. Simmer for 8 to 10 minutes then transfer to a dish to cool completely.

2. Once the sauce has cooled, pour 1/3 over the chicken and toss to coat. Reserve 1/3 for brushing and the remaining sauce can be served on the side.

3. Heat up griddle pan. Thread the chicken onto skewers with the pepper and pineapple. (soak wood skewers for 20 minutes prior to using) and place on the griddle pan, cover and cook for 5-7 minutes. Use tongs to turn the chicken skewers, brush with sauce. Cover and continue to cook for 5 to 7 more minutes until fully cooked threw. Turn, brush again with more sauce and remove to a platter to serve.

Woman's Way