| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude3 |
4 |
servings |
INGREDIENTS
| 1 |
|
Tegel size 7 fresh chicken; cut into portions |
| 375 |
g |
Masterfoods red wine & garlic marinade |
| 850 |
g |
Huttons Flavourites; your favourite |
| 6 |
|
Wattie's Supersweet corn cobs; thawed |
| 1 |
|
Red pepper; cut chunky |
| 410 |
g |
Edgell Tiny Taters |
| 375 |
g |
Masterfoods teriyaki marinade |
| 12 |
|
Bamboo skewers |
|
|
Mono foil to wrap |
INSTRUCTIONS
FOR THE VEGE STICKS
Crust:
Brush the chicken portions with the red wine marinade.
Place into fridge until required.
Slice 6 Flavourites into 2.5 cm pieces.
Cut each cob into 3 or 4.
Spear the Flavourites, corn, pepper and Tiny Taters onto the skewers.
Brush with the teriyaki marinade.
Chill until required.
BBQ or oven-bake the chicken for 20-25 minutes, turning occasionally.
Cover any exposed bamboo skewer with foil.
BBQ or oven-bake the vege sticks alongside the chicken for 10 minutes.
Brush over more marinade if required.
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