All Woolies’ chicken is hand-trimmed of excess skin and bone and air-chilled. The chickens are not fed any hormones or growth promoters, are free to roam outdoors and are fed a diet of grains and pulses.
Marinate 400 g freerange skinless chicken mini breast fillets in 4 T Woolworths bourbon BBQ sauce for 30 minutes. Thread the chicken, 1 red onion, cut into wedges, and 1 cubed pineapple onto 2 large soaked bamboo skewers and baste with the remaining marinade. Place on a baking tray and roast at 220°C for 20 minutes, or until cooked through and just catching.
Alternatively, braai over hot coals. Combine 1 shaved Mediterranean cucumber, 1 shaved carrot, 2 thinly sliced radishes, 1 thinly sliced spring onion, the juice of 1 lime and fresh coriander. Serve the skewers with the salad and Woolworths Heat & Eat naan bread, double-cream plain yoghurt and jalapeños.