Sticky Chicken Nibbles

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Serve: 6-8

Serve with homemade dip: In a small bowl stir together a standard pottle of sour cream plus 3 tablespoons seed mustard of your choice. Garnish the dip with fresh whole chives.

Recipe created by Fresh Factory

INGREDIENTS

  • 1/2 cup Barker’s Rich Red Plum Sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp chilli flakes
  • 1 tsp five spice
  • 2 cloves garlic, peeled and sliced
  • 1/2 cup soy sauce
  • 20 chicken nibbles (about 1.5kg)
  • avocado garlic oil, generous drizzle
  • fresh coriander to garnish

METHOD

  1. Preheat oven to 180°C.
  2. Pour plum sauce into a clean, plastic bag. Add ginger, chilli flakes, five spice powder and garlic.
  3. Place chicken nibbles in bag then add soy sauce to cover nibbles well. Toss to coat. Close bag and softly shake to cover.
  4. Chill in fridge several hours or overnight, turning bag occasionally. Remove nibbles from bag, reserving marinade.
  5. Place nibbles on a foil-lined or baking paper lined baking tray. Drizzle with the avocado garlic oil then bake, uncovered, for 10 minutes.
  6. Brush every 10 minutes with remaining marinade up to three times within the 30 minutes cooking time.
  7. Serve with your favourite creamy dip and fresh coriander.
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