“Don’t limit this chicken to barbecues and picnics,” says chef Kwoklyn Wan. “These tasty skewers make a great starter dish or an easy snack, eaten straight from the stick or eased away and stuffed into a fresh wrap with a mound of salad and dollop of mayo!”
Read more: Affordable picnic treats
Marinated Chicken Skewers
- 340g chicken breast, cut into 3cm cubes
- 80ml honey
- 3 garlic cloves, finely chopped or grated
- Juice of 1 lemon
- 250ml light soy sauce
If you are using wooden or bamboo skewers, soak them in water for at least one hour before using.
Put all of the ingredients into a large bowl and mix well, making sure the chicken is well coated. Cover and allow to marinate for at least two hours.
Preheat the oven to 180 degrees C (350 degrees F). Thread three cubes of chicken on to each skewer, then place on a foil-lined baking tray. I’d recommend two skewers per person. Once all of the chicken has been threaded onto your skewers, spoon over the remaining marinade. Bake in the oven for 40 minutes, basting and turning the skewers every 15 minutes.
Once you are happy that the chicken is cooked through, transfer to a serving plate. These are best eaten warm but are also tasty as a cold snack or filling for baguettes, wraps or pittas.
Read more: Chicken and Cashew Lettuce Wraps
Chinese Takeaway In 5 by Kwoklyn Wan, photography by Sam Folan, is published by Quadrille, Available now.
How often do you get Chinese takeaway? What’s your go-to dish?
– With PA
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