Bacon slaw with hickory chicken skewers

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Bacon slaw with hickory chicken skewers
Classic skewers, perfect the next day off the skewer and into bread rolls or tossed into a salad. And they work just as well chilled as they do hot.


1kg (about 8) skinless chicken thigh fillets, cut into 4cm pieces
¼ cup (80ml) hickory barbecue sauce (we used Sweet Baby Ray’s brand)
6 middle bacon rashers, rind removed
¼ each red cabbage and Chinese cabbage (wombok), thinly shredded (we used a mandoline)
2 carrots, shredded
½ bunch radishes, thinly sliced (we used a mandoline)
½ bunch coriander, leaves picked
Fried Asian shallots, to serve

sweet and sour mayo

½ cup (150ml) Japanese mayonnaise
2 tbs char siu sauce
Juice of ½ a lemon
1 tsp fish sauce (optional)


  1. Combine chicken and barbecue sauce in a bowl, cover and marinate at room temperature for 20 minutes, then thread onto skewers.
  2. Heat a barbecue or chargrill pan to medium heat. Grill chicken for 4 minutes on each side or until cooked through, then transfer to a plate, loosely covered with foil, and set aside.
  3. Grill bacon for 2 minutes on each side or until golden and crispy, then set aside to cool and drain on a plate lined with a paper towel. Once cool enough to handle, tear into bite-sized pieces.
  4. For the sweet and sour mayo, combine all ingredients, including fish sauce, if using, in a bowl and season. Add bacon, red and Chinese cabbage, carrot, radish, and coriander, and toss to combine.
  5. Divide chicken skewers among serving plates. Scatter with fried shallots and serve with slaw.

Credits: Delicious