Citrus chicken skewers
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Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.
500g skinless, boneless, chicken thighs, cut into 3cm cubes
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons lime juice
1/4 cup olive oil
1 teaspoon honey
1/4 cup chopped fresh coriander leaves
1 red chilli, seeded and chopped
2 cloves garlic, crushed
1/2 lemon, cut into thick slices
Mixed salad (optional)
- Thread the chicken onto 8 small skewers (if using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn).
- Combine the orange juice, lemon juice, lime juice, oil, honey, coriander, chilli and garlic in a medium bowl. Pour over the skewers and leave to marinate for at least 2 hours, turning occasionally.
- Preheat a ridged, iron grill pan or barbecue. Cook the chicken skewers for 2 minutes each side or until the chicken is cooked through. Serve with the lemon, and a side salad if liked.
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