Citrus chicken skewers

Citrus chicken skewers

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About this recipe: 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.

Janet Mitchell

Serves: 4 

  • 500g skinless, boneless, chicken thighs, cut into 3cm cubes
  • 1/2 cup (125ml) orange juice
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons (30ml) lime juice
  • 1/4 cup (60ml) 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)

Prep:2hr20min  ›  Cook:6min  ›  Ready in:2hr26min 

  1. Thread the chicken onto 8 small skewers (if using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn).
  2. 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.
  3. 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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