Marinated Chicken Skewers

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.