BBQ sweet chilli squid

Method

• Step-by-Step Method for BBQ Sweet Chilli Squid
• Pat dry the 400g raw cleaned squid tubes with kitchen paper to ensure surface moisture is minimized
• Slice each squid tube into rings or score lightly in a crosshatch pattern for texture and even cooking
• Place squid in a bowl, add 3 tablespoons sweet chilli jam and 1 finely chopped garlic clove
• Drizzle a small amount of olive oil over the squid mixture
• Squeeze over fresh lime juice to taste
• Toss squid with marinade to coat thoroughly, cover, and marinate in the fridge for at least 20 minutes
• While the squid marinates, finely chop 2 tablespoons coriander and set aside for garnishing
• For the lemon aioli, combine 6 tablespoons mayonnaise with 2 crushed garlic cloves in a small bowl
• Squeeze juice from 1 lemon quarter into the aioli mixture and stir well
• Preheat BBQ or grill to high heat
• Lightly oil the BBQ grill bars to prevent sticking
• Thread marinated squid onto skewers or arrange directly on the grill
• Grill squid over high heat for 2–3 minutes per side until just opaque and lightly caramelized
• Remove squid from grill and rest for 1 minute
• Plate squid on a serving platter, drizzle or serve with lemon aioli on the side
• Scatter chopped coriander over the top
• Garnish with remaining lemon quarters for squeezing at the table
• Serve immediately while hot, optionally with extra sweet chilli jam on the side