SaltBru’s Easy Lemon Garlic Butter Chicken Espetada Recipe

Something daring is required when lighting the braai for a fast weekday meal or a weekend get-together. Espetada stacks succulent chicken on long skewers to capture every bit of smoky fire, bringing the colourful Madeira tradition straight to your grill. These skewers have a beautiful crust on the outside and juicy meat within when they are basted in a creamy lemon garlic butter.

Here’s how to use premium cuts that are delivered right to your door to bring this Portuguese staple into your house.

Ingredients

For the Chicken Espetadas

• 1 kg SaltBru boneless chicken thighs Espetadas
• 4 bay leaves, torn into smaller pieces
• 4 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika

For the Lemon Garlic Butter Sauce

• 100 grams unsalted butter
• 4 cloves garlic, finely minced
• Juice and zest of 1 fresh lemon
• 2 tablespoons freshly chopped parsley
• Half a teaspoon chili flakes for subtle heat

Cooking Instructions

1. Prepare the Marinade
   Fill a large mixing bowl with the cubed chicken thighs (off the skewer). Add the smoked paprika, black pepper, sea salt, crushed garlic, olive oil, and torn bay leaves. Toss things well to coat every item. To allow the fresh tastes to seep deeply into the chicken, cover and chill for at least two hours.
   
2. Build the Skewers
   To keep the marinated chicken cubes, wet while cooking, thread them firmly onto your skewers and press them closely together. To prevent wooden skewers from burning on the coals, immerse them in water for half an hour prior.
   
3. Mix the Basting Butter
   In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and being careful not to brown it, let it sear gently for one minute until aromatic. Take off the heat and mix in the chopped parsley, chili flakes, fresh lemon juice, and lemon zest. For serving, set aside half of the sauce.
   
4. Grill Over Hot Coals
   Put your skewers straight on a high-heat grill or over hot embers. To get a uniform char on all sides, cook for 12 to 15 minutes, rotating frequently. Apply a generous amount of the lemon garlic butter sauce to the chicken during the last five minutes of cooking.
   
5. Serve Hot
   Sizzling skewers should be moved to a wooden board. Just before serving, drizzle the leftover warm lemon garlic butter sauce over the top so that every bite is bursting with rich citrus garlic flavour. Serve with crisp chips, fresh garden salad, or hot garlic toast.

Why Quality Cuts Matter

High-quality beef that retains moisture over high heat is the only ingredient needed to make juicy espetadas. SaltBru provides premium cuts of farm-fresh chicken for your next fire by delivering it straight to your home throughout Gauteng. To have your braai kits delivered, place an online order on our website or message us on WhatsApp.