RECIPE: ZESTY HONEY & MUSTARD CHICKEN SKEWERS

When I created this recipe, I did so with two things in mind: my mum’s honey mustard chicken recipe, and bright sunny days filled with the smell of barbeque fires in the air. For this recipe, I roasted the chicken in the oven but it could certainly also be done on a barbeque grill if the weather is dry this Autumn!

INGREDIENTS

Serves 4

For the skewers:

Baking tray (35cm x 25cm x 2cm)
foil or greaseproof paper
500g organic chicken thighs, skin removed
4 metal or wooden skewers (if wood, soak overnight in water)
green or yellow peppers and/or lemon wedges and/or chilli halves

For the marinade:

60ml honey
20ml wholegrain mustard
5ml fresh chilli, chopped
30ml olive oil
juice of one lemon
2 garlic cloves, chopped
black pepper
coarse sea salt

To garnish:

fresh chopped parsley or coriander

METHOD:

Easy to prepare (45 min + 60 min marinade time)

Preheat your oven to 190 °C / 170 °C Fan / gas 5. Cover the base of the baking tray with greaseproof paper or foil.

Cut each chicken thigh into three to four horizontal strips.

Prepare the marinade by mixing all the listed marinade ingredients together in a bowl. Add the chicken pieces and marinade in fridge for at least one hour.

Thread marinated meat (strips folded in half), peppers/chillies/lemon wedges on the metal or wooden skewers. Top tip: It’s easier to divide ingredients between the four skewers before you start threading.

Grind black pepper over the skewers.

Roast in oven for 20 – 30 minutes depending on the thickness of the chicken strips. Turn the skewers every 5 minutes to ensure they cook evenly. Drizzle with the leftover marinade during this period.

Once cooked, take out of the oven and sprinkle with coarse sea salt and freshly chopped parsley or coriander. These skewers could be served hot or cold. They work well as a main meal with vegetables or salad, or even as a snack

HANDY TIPS:

Chicken fillets could be used instead of chicken thighs.
For vegetarian skewers, use halloumi cheese instead of chicken.
For the barbecue option, consider placing the skewers on a medium to low heat fire allowing to cook slowly.
For a low calorie snack, use whole button mushrooms and thick courgette slices instead of chicken or halloumi cheese

Featured Contributors:
Plenty to Declare