Marinated Chicken Skewers Recipe

Ingredients

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1.5k kilograms chicken thighs, de-boned
3 tablespoons baby capers rinsed
2 lemons
10 sprigs thyme

1/4 cup Extra Virgin Olive Oil
1/4 cup Verjuice
Sea salt, to season

Nutritional

Serving Size: 1 (60.6 g)
Calories 91.3
Total Fat - 7.7 g
Saturated Fat - 1.5 g
Cholesterol - 18.3 mg
Sodium - 74.7 mg
Total Carbohydrate - 3.4 g
Dietary Fiber - 1.1 g
Sugars - 0.9 g
Protein - 3.5 g
Calcium - 11.6 mg
Iron - 0.4 mg
Vitamin C - 18.8 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Dice each chicken thigh into 6 equal pieces, set aside.

Step 2

Roughly chop the capers, then place into a large mixing bowl and zest the lemons and add to the mixing bowl along with the thyme, olive oil and tablespoon of Verjuice and season with a good pinch of salt and mix together well.

Step 3

Slice the zested lemons into 4 pieces lengthways, set aside.

Step 4

Add the chicken to the marinade and mix to coat well and cover with cling wrap and place into the fridge to marinate for at least 1 hour.

Step 5

Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning.

Step 6

Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions and thread chicken onto skewers, place onto a tray and pour over any remaining marinade.

Step 7

Preheat a griddle pan or barbecue on a high heat and when hot, cook the skewers for 7 - 8 minutes on each side and as they cook, pour over any excess marinade to allow for caramelisation.

Step 8

Place the sliced lemon onto the hot plate at the same time and cook for 3 - 4 minutes on each side or until caramelised.

Step 9

Check that the chicken is cooked through, then remove and place onto a platter and drizzle with the remaining Verjuice and allow to rest for 5 minutes.

Step 10

Serve skewers alongside salad greens and lemon slices.

Step 11

Tip: depending on the size of the pan, you may need to cook in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry and caramelise.