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Introducing the “Vibrant Chinese Sticky Chicken Kebab with Grilled Pineapple and Veggie Skewers”, a mouth-watering recipe that takes outdoor cooking to the next level. Cooked on the Everdure Hub II, this dish combines the delicious flavours of marinated chicken, sweet grilled pineapple, and tender veggie skewers, all wrapped in warm, homemade flatbreads.
The Everdure Hub II provides a versatile cooking experience, allowing you to prepare all components of this colourful and flavourful feast simultaneously.
- Prep Time: 30 minutes
- Marinating Time: 2 hours to overnight
- Feeds: 6-8 servings
For the Sticky Chinese Chicken Kebab:
- 1kg boneless chicken thighs
- 90ml hoisin sauce
- 45ml light soy sauce
- 15ml dark soy sauce
- 75ml honey
- 50ml rice vinegar
- 25ml water
- 75ml ketchup
- 30ml sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon five-spice powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili flakes (optional)
- Red food colouring (a few drops, adjust to desired color)
- 1 pineapple, cut in half, for capping
For the Homemade Flatbreads:
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons nigella seeds
- 180ml warm water
- 2 tablespoons olive oil, plus extra for brushing
Rotisserie Cinnamon Pineapple Dessert:
- 1 pineapple, brushed with coconut milk and coated with brown sugar-cinnamon mixture
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup coconut milk
For the Grilled Vegetable Skewers:
- Assorted vegetables (bell peppers, red onions, courgette, cherry tomatoes)
- Olive oil
- Soy sauce
- Minced garlic
Marinate the chicken:
In a large mixing bowl, combine hoisin sauce, light soy sauce, dark soy sauce, honey, rice vinegar, water, ketchup, sesame oil, minced garlic, minced ginger, five-spice powder, salt, black pepper, chili flakes (if using), and red food colouring (if you want it to pop a little more).
Mix well to create the chicken marinade.
Add chicken thighs to the marinade, ensuring each piece is well coated.
Cover the bowl and marinate in the refrigerator for at least 2 hours, or ideally overnight.
Preparing the Pineapples:
To prepare the pineapples for both the main dish and the dessert, begin by cutting off the tops and bottoms of both pineapples. Next, carefully slice off the skin, following the natural curve of the fruit.
To remove the eyes, trace the spiral pattern they form on the pineapple, using nature’s guidance to create a visually appealing spiral pattern as you cut.
Once the pineapples are cleaned and trimmed, cut one pineapple in half to use as caps for the chicken kebab.
For the other pineapple, which will be used for the dessert, brush it with coconut milk before coating it with a mixture of brown sugar and cinnamon.
Setting up the Hub II:
When you’re ready to cook (ideally after allowing the chicken to marinate overnight for maximum flavour), place the charcoal on the stainless steel insert and press the ignition button. Within approximately 10 minutes, the charcoal will be glowing hot and starting to develop a layer of ash. Once it’s completely covered with white ash, spread it out gently and add more charcoal on top and around the existing layer. Gradually continue this process until you have the desired amount of fuel in the tray.
The amount of charcoal needed depends on what you’re cooking; for this recipe, a full bed of charcoal is recommended since you’ll be cooking the chicken, pineapple, and grilling other items simultaneously, taking advantage of the ample grilling and rotisserie space provided by the Everdure Hub II.
Once you’re satisfied with the charcoal setup, assemble the food on the sizable rotisserie rod. Secure the chicken thighs between two halves of a pineapple using the rotisserie forks. Attach the whole pineapple for the dessert on a separate set of forks.
Raise the rotisserie height to its maximum setting to begin cooking. The Everdure Hub II features electronic height adjustment, allowing you to easily control the distance between the food and the charcoal. As you become comfortable with the cooking process, adjust the rotisserie height as needed for optimal results.
Preparing the Nigella Seed Flatbreads:
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon of salt. Stir to mix.
In a separate bowl or measuring cup, mix 180ml warm water and 2 tablespoon of olive oil. Stir to combine.
Gradually add the wet ingredients to the dry ingredients, stirring as you go, until a dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
Once the dough has come together, add 2 teaspoons of nigella seeds and knead them into the dough until evenly distributed.
Divide the dough into 6-8 equal portions and shape each portion into a ball.
Lightly flour your work surface and roll out each dough ball into a thin, round disc.
Set aside until ready to cook on the grill.
Cook the marinated chicken on the rotisserie until it reaches an internal temperature of at least 170°F (77°C). The exact cooking time will depend on the heat and distance / height you set your rotisserie from the charcoal.
For a longer, slower cook, set the rotisserie higher; for a faster cook, set it lower, but be careful not to burn the sugars in the marinade.
Throughout the cook, spray the dessert pineapple with a little more watered-down coconut milk and sprinkle some more cinnamon sugar on it.
Once the chicken reaches around 150°F (66°C), start cooking the flatbreads on the grill. As they finish cooking, place them on a plate in the warming cupboard of the Hub II to keep them warm.
Before grilling the vegetable skewers, brush them with a mixture of oil, soy sauce, and minced garlic to add flavour and prevent sticking. Then, cook the vegetable skewers on the grill, adjusting the heat as needed to achieve the desired level of char.
Once the chicken has reached 170°F (77°C), it’s time to take everything off the rotisserie and prepare for serving.
Slice the chicken into pieces and place them in a bowl. Utilize the warming cupboard of the Everdure Hub II, which is situated under the fuel grill, to keep the chicken warm until you’re ready to serve.
Take the pineapple that was cooked with the chicken and cut it into small cubes.
To assemble the dish, take a flatbread, place some of the delicious chicken on top, add a few pineapple cubes, and finish with a drizzle of sweet chili sauce (optional). Serve with the roasted / charred veggie skewers, which people can either place within the flatbreads or enjoy on the side.
While you enjoy the main dish, keep the dessert pineapple in the warming cupboard of the Everdure Hub II.
When you’re ready for dessert, slice the sweet pineapple and place a dollop of ice cream on top. Sprinkle with a little cinnamon sugar for the perfect finishing touch.