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  • Barbecued Red Wine Chicken With Vege Sticks

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    Barbecued Red Wine Chicken With Vege Sticks
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x Tegel size 7 fresh chicken, cut into portions
    • 375 gm Masterfoods red wine & garlic marinade
    • 850 gm Huttons Flavourites, your favourite
    • 6 x Wattie's Supersweet corn cobs, thawed
    • 1 x red pepper, cut chunky
    • 410 gm Edgell Tiny Taters
    • 375 gm Masterfoods teriyaki marinade
    • 12 x bamboo skewers Mono foil to wrap

    Directions

    1. Crust:Brush the chicken portions with the red wine marinade.
    2. Place into fridge till required.
    3. Slice 6 Flavourites into 2.5 cm pcs.
    4. Cut each cob into 3 or possibly 4.
    5. Spear the Flavourites, corn, pepper and Tiny Taters onto the skewers.
    6. Brush with the teriyaki marinade.
    7. Refrigeratetill required.
    8. BBQ or possibly oven-bake the chicken for 20-25 min, turning occasionally.
    9. Cover any exposed bamboo skewer with foil.
    10. BBQ or possibly oven-bake the vege sticks alongside the chicken for 10 min.
    11. Brush over more marinade if required.

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