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the Ingredients
Plaits
Special Equipment
- GBS Griddle
- Bamboo Skewers
- iGrill Thermometer
Instructions
- Soak the bamboo skewers in water.
- Cut the chicken breasts lengthwise into 1.5 cm thick strips.
- Combine teriyaki sauce, orange zest, coriander and cardamom. Season with chili and salt.
- Rub the meat with the sauce and roll half in white and the other half in black sesame seeds.
- Alternate the black and white strips to create plait, thread them onto skewers and brush with a little oil.
- Peel and halve the papaya and cucumber, remove the seeds and cut the flesh into small cubes.
- Peel and chop or grate the ginger.
- Cut the chili in small cubes and mix with Papaya, cucumber, ginger and a little oil.
- Prepare the barbecue for direct heat approx. 160 °C
- Cook the plaits over direct heat for about 4-5 minutes from each side.
- Move them to the indirect heat and rest until they reached a core temperature of about 73 °C.
- Place the Griddle over direct heat, preheat for a few minutes then add the papaya-cucumber mix and cook for about 10-15 minutes.
- After 5 minutes add orange juice, honey, chili and salt. Mix well and serve with chicken.
In the Kitchen:
At the barbecue:
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