How to make it
Cut the chicken thigh into pieces of about 2 cm
Put the olive oil in a dish, add the chicken thigh and mix with the Fin & Feather Citrus and let it marinate for a bit
Cut the peppers and onion into large pieces, cut the pineapple rings into quarters
Now thread the chicken, pineapple, pepper and onion onto the skewers
Put all the leftover vegetables in a skillet and add 2 tbsp olive oil and the Bovine Delight dry rub
Grill the chicken at a high temperature of about 180/200 degrees until done (74 degrees core temp), turning regularly, add smoking wood to taste, a handful of chips thrown dry into the fire suddenly gives the dish a completely different flavour, and gives you that real BBQ taste.
Serve the grilled vegetables on a plate, together with the chicken skewers. You can perfectly combine this dish with couscous or rice.
