Sticky lemon chicken skewers
These sticky lemon chicken skewers are cooked in a fresh lemon and honey marinade to make them packed full of flavour, without the added fats. Give it a go and serve them up with noodles, rice or your favourite sides.
Servings 4 mini skewers
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leave
- 2 125 gram chicken breasts cut into 2cm x 2cm cubes
- 1 lemon cut into thin slices
- 1 tablespoon sesame seeds
Sticky lemon marinade
- 2 garlic cloves crushed
- 1 tablespoon light soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
Instructions
- Cut the chicken breasts into 2cm x 2cm chunks. Season well with with salt and pepper and place in a bowl.
- Whisk together the soy sauce, honey, lemon juice, olive oil and crushed garlic cloves to make your marinade.
- Pour the mixture over the chicken breast chunks, cover the bowl with cling film and place in the fridge to marinate for 20 minutes or overnight (if you’re pushed for time you can skip this step).
- When you’re ready to begin, ideally soak the wooden skewers in cold water for 20 minutes to prevent burning.
- Thread the chicken onto the skewers, about four pieces per skewer. Set the remaining marinade to one side.
- Heat 1 tablespoon olive oil in a large frying pan and add in the fresh thyme leaves. Heat for a minute or two to release the flavours.
- Place the chicken skewers into the pan. Try to place the whole skewer flat on the pan so that all pieces are cooked evenly. Brown the chicken for 2-3 minutes on each side.
- Then pour the marinade into the pan and cook it all on a low heat until the chicken pieces are cooked through. The marinade should thicken but take care that it doesn’t burn.
- Add a good splash of hot water and some lemon slices if you would like.
- Towards the end of the cooking time, sprinkle with sesame seeds and chopped coriander leaves. Serve with brown rice or noodles and stir fried vegetables for a tasty family dinner.