Spicy chicken in combination with fresh fruit always works well on the barbecue. This time we opt for a cooking method that cannot go wrong: chicken steamed in butcher paper. The chicken fillet can then not dry out, and the flavors penetrate well into the meat. And nice and easy, because the packages can be presented on the plate as soon as they are ready. Eat from the package. Peri Peri HOT! Are you feeling hungry yet?

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YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

Chicken fillet 2 large breast pieces
Fresh pineapple
Garlic clove, finely crushed
1 Zucchini sliced in half
1 Small bell pepper cut into 2 cm cubes
1 spring onion for garnish
Not Just BBQ Peri Peri Rub
Not Just BBQ Sweet & Spicy BBQ Saus

Necessities

Kamado barbecue
Coals, Not Just BBQ Firestarters
Not Just BBQ Butcherpaper
Cutting board
Dish

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe staps:

1. Prepare the barbecue for indirect grilling at approximately 180 degrees Celsius.

2. Cut the chicken fillet into 5 cm pieces.

3. Add Peri Peri rub and let it marinate

4. Cut the bell pepper into cubes or strips, cut the zucchini into half slices, slice the pineapple.

5. Cut four sheets of butcher paper, enough to wrap the chicken and vegetables. Then place the chicken in the center of the paper and divide the vegetables and 2 to 3 pineapple slices into each package.

6. Divide about 2 tablespoons of the Sweet & Spicy bbq marinade over the chicken.