- Cooking

Summer Chicken Smiles

Chicken is a year-round global source of protein, low in fat and full of delicious culinary opportunities. It roasts, casseroles, grills, BBQs, soaks in a soup and sticks on a skewer. It marries deliciously with all manner of marinade, sauce, accompaniment and cooking process. This week’s collection of simple seasonality ticks all the boxes.


Korean BBQ Wings


Pre-heat the oven to 200C / Gas Mark 6.

Now, to make the marinade. In a bowl, mix 4 tbsp of our NEW Korean BBQ Sauce, 4 tbsp of our thick Tomato Ketchup, 4 tbsp of soy sauce, 2 tbsp of brown sugar and a squirt of honey.

Add the wings and pour in fresh mango juice, stirring the ingredients together until the wings are thoroughly coated and let them soak up the flavour for an hour.

Lift the wings from the liquid and lay them on a roasting tray, brush with the BBQ Sauce (neat) and roast for half an hour or so.

Serve them with a crispy salad such as celery, chicory, apple and our Real Mayonnaise.

Chicken Chilaquiles


Fun as well as delicious, we are serving chicken reflecting Mexican Chilaquiles. It makes a great snack, lunch or supper.

Use strips of leftover chicken or roast a breast and a thigh joint (half a chicken), let it cool and tear this into strips.

For the sauce, fry 1 diced onion in oil with a finely sliced red pepper, ground cumin and oregano. When the onion and pepper has softened, add 1 can of chopped tomatoes, 2 tbsp of Chilli Jam and 4 or 5 tbsp of Chipotle Ketchup for its smoky chipotle heat. Let this bubble for 10 minutes.

Add the chicken to the tomatoes and simmer for 5 minutes more. Arrange a packet of tortilla chips in the base of a large frying pan, pour the tomato sauce over them, break a couple of eggs onto the mixture and grill until the eggs poach.

Lift everything onto a serving plate, with a covering of grated cheese, a scattering of coriander leaves, some sliced rings of shallot and lime wedges on the side.

Cajun Chicken Skewers


Cut chicken breasts into cubes along with cubes of pineapple, discs of courgette and little shells of red onion.

This is all about the marinade which is based on our NEW Bourbon & Cajun BBQ Sauce. It is a big flavour, sweet and spicy with a Louisiana style Cajun seasoning. The sweetness is derived from sticky black treacle with an added kick of Kentucky Bourbon that helps the caramelisation when grilling the chicken.

In a bowl, mix 250ml of Guinness, 250ml of pineapple juice, a squeeze of lime juice and shake, shake, shake of this amazing BBQ Sauce until you taste buds go ‘wow’.  Soak the chicken cubes in the marinade for an hour or so then make up the skewers – chicken, pineapple, courgette, onion and repeat.

Brush the kebabs with a little of the BBQ Sauce (neat) before grilling – indoors or out. Whilst it’s grilling, pour the marinade in a pan, add 1 tsp of cornflour and reduce the liquid to a thicker dipping sauce. If it is too thick, add more beer – oh you’ve drunk it – water then !

Ordered, Delivered, Enjoyed



Enjoy the Taste of Stokes

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