 Ingredients
10 chicken thighs
1 tsp crushed garlic
1 tsp soy sauce
1 tbs sherry
3 tbs fresh herbs
Vegetables
2 corn cobs, peeled & chopped into 3cm discs
4 capsicums (any colour) cut into wedges 3cm wide
1 zucchini, cut into 1 1/2cm thick discs
6 whole mushrooms
Oil
To Serve
Crusty Bread
Satay Sauce
Method
- Marinate the chicken in garlic, ginger, soy, sherry and herbs for 2 hours before cooking.
- Pre-heat the flat plate and char grill on the BBQ. ato paste and sugar, stir 1-2 minutes. Add SJB Cabernet Sauvignon and allow to bubble up strongly.
- Cook the chicken on the flat plate, turning regularly to avoid burning.
- Lightly coat the vegetables in oil and cook on the char grill. They will only need turning once.
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