Charred Chicken Skewers With Fermented Pineapple Hot Sauce Recipe
Using fermented fruit or vegetables as glazes is a fantastic way to quickly impart complex flavour profiles to proteins and vegetables on the grill – and in this case skewered chicken thighs.
- 2 tbsp of olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 garlic clove, finely grated
- 1/2 lime, zested
- 700g of boneless, skinless chicken thighs, cut into large bite-sized pieces
- 1 litre fermented pineapple
- honey, to taste
- 1/2 bunch of coriander
- 1/2 bunch of mint, leaves picked
- 1 tbsp of olive oil
- 1 spring onion, finely sliced, to serve
- 1 pinch of chilli flakes, to serve
- Make the fermented pineapple at least 5 days before you want to make the dish
- Place all the ingredients for the skewers in a large bowl with a pinch of sea salt and black pepper. Mix well and set aside to marinate for at least 20 minutes (or up to 4 hours in the fridge)
- Strain the fermented pineapple and aromats through a sieve, reserving the brine
- Reserve a few pineapple cubes for garnish, then transfer the remaining pineapple and aromats into a blender with 2 tablespoons of the brine. Blend until completely smooth and glossy, adjusting with honey and a little more brine, if needed. Set aside some in a small bowl for serving, then pour the rest in a bowl to use for glazing the chicken as it cooks
- For the gremolata, place the herbs, olive oil and a pinch of salt in a small blender or food processor and blitz until smooth. Set aside
- Thread the chicken onto skewers, packing them tightly and evenly
- Preheat a griddle pan on a high heat (or light a charcoal barbecue for direct grilling, if you have it)
- Cook the skewers for 12-15 minutes, until charred and cooked through, turning regularly – in the final few minutes, brush with the hot sauce, turning and brushing as they finish cooking
- Place the skewers onto a platter, spoon over a little extra fermented pineapple hot sauce and spoon over the gremolata. Finish with the reserved fermented pineapple, the spring onion and a pinch of chilli flakes
The sweetness in the Fermented pineapple with scotch bonnet, garlic and lime blitzed into a hot sauce helps create caramelisation on the chicken as well as a funky, spicy flavour. It's paired with a fresh herb gremolata.
For more chefs' tips on fermenting, explore our how to ferment vegetables guide, which explains the whys and wherefores of lacto-fermentation and provides inspiration and recipes for kimchi, sauerkraut, fermented chilli sauce and more. Place all the ingredients for the skewers in a large bowl with a pinch of sea salt and black pepper.
Mix well and set aside to marinate for at least 20 minutes (or up to 4 hours in the fridge) Strain the fermented pineapple and aromats through a sieve, reserving the brine
Reserve a few pineapple cubes for garnish, then transfer the remaining pineapple and aromats into a blender with 2 tablespoons of the brine. Blend until completely smooth and glossy, adjusting with honey and a little more brine, if needed.
Set aside some in a small bowl for serving, then pour the rest in a bowl to use for glazing the chicken as it cooks
Thread the chicken onto skewers, packing them tightly and evenly
Preheat a griddle pan on a high heat (or light a charcoal barbecue for direct grilling, if you have it)
Cook the skewers for 12-15 minutes, until charred and cooked through, turning regularly – in the final few minutes, brush with the hot sauce, turning and brushing as they finish cooking Place the skewers onto a platter, spoon over a little extra fermented pineapple hot sauce and spoon over the gremolata.
Finish with the reserved fermented pineapple, the spring onion and a pinch of chilli flakes
