One of the stars of the grilling season is the honey and mustard chicken barbecue, which you can prepare either in a grill pan or on a charcoal griddle. An excellent match to this piquant, sweet and sour meat is our mayonnaise prepared from cold pressed peanut oil and the barbecue potatoes.
Cut the chicken breast into cubes. Salt and pepper it and then add the honey, the chili and the better part of the mustard. Save 1 teaspoon of the mustard for the mayonnaise. Toss it all and let it rest in the fridge for 30 minutes.
Stick the chicken cubes on skewers. If you fry them above charcoal, soak the wooden skewers in cold water previously.
Fry the marinated chicken pieces until they turn golden brown. lf you use a grill pan, fry them in 2 spoonfuls of rape seed oil. If you use a charcoal grill griddle, add the oil when marinating the chicken.
Meanwhile, place the washed barbecue potatoes in a tin, salt and pepper them, and pour 1 dl water and 2 tablespoons of rape seed oil under them. Bake the potatoes until crispy in an air ventilated oven at 180 C.
For the mayonnaise, put the oils, the soy milk, a pinch of salt, a little ground pepper, the beer vinegar, the mustard and the garlic in a kitchen chopper.
Blend the ingredients for 10-15 seconds until the pulp reaches mayonnaise consistency.
Make sure the ingredients you use for the mayonnaise are of the same temperature or else it will not get creamy enough. In our experience, it is fridge temperature that will makes for the best consistency.