If you’re anything like me, the idea of chicken skewers sounds delightful but the reality of having to chop chicken into small pieces and thread it onto the skewers at 6 pm ain’t my idea of fun. I just don’t have time or the will to find the time to do it.
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So try this sneaky technique. Marinate your chicken during the day (or not at all, that’s cool too) and thread 3 skewers straight through the chicken and THEN chop it up. You’ll get perfect clean-line skewers. Genius, right? Give it a go.
Dinner in a Flash: Healthy Chicken Skewers
These marinated chicken skewers are loved by all plus there's a sneaky hack to make them super-quick.
By Stacey Clare
Published:
Prep Time:
Cook time:
Servings: 4
Ingredients:
Chicken thigh fillets: 4
Sesame seeds: 2 tablespoons
Marinade
Soy or tamari sauce: 3 tablespoons
Honey: 2 tablespoons
Vegetable oil: 2 tablespoons
Garlic: 1 clove, crushed
To serve
Rice: 1 cup, uncooked
Green peas: 1 cup
Directions:
Step 1: Place the chicken in a glass dish. Mix all the marinade ingredients together and then pour that over the chicken with a generous sprinkle of pepper. Leave to marinate for as long as you can, ideally 6+ hours.
Step 2: Pop the chicken flat on a board, two pieces high. Then thread three skewers through each of the two pieces. Then simply cut the fillets into strips with your knife.
Step 3: Pop the rice on to cook while you get on to cooking the chicken. Grease a hot pan with oil and grill the skewers, ensuring you drop the temperature after you’ve caramelised the outside so they cook all the way through.
Step 4: Just before they’re ready to serve, sprinkle the sesame seeds over the top. You’ll find they’ll stick really easily because of the honey in the marinade mixture.
Step 5: Stir the peas through the hot rice and allow to steam for a few minutes. Then serve the sticky chicken skewers with the rice. You can always add more veg to the side or grate some more through the rice.
Stace’s Nutritional Tip: Always make your own marinade. It is so quick to do and will cut down on preservatives that are so often in these sauces.