1. In a saucepan mix chicken stock, cornflour and Dijon mustard. Reduce over low heat. 2. Cool the sauce and divide into two equal quantities. Reserve one for a dressing. 3. With the other half of the sauce add chicken pieces and marinate overnight. 4. Next day placed chicken on skewer sticks then discard left over marinate. Pre-heat barbecue and set aside chicken until you finished making the salsa. 5. In a medium bowl add diced onions, diced capsicums and diced tomatoes, mix well with the reserved dressing. 6. BBQ chicken until golden brown, then serve with salsa and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
