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 their favourite sides.
Summary
Prep: 5 minutes
Cooking: 15 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 4 mini chicken skewers
Ingredients
- 1 tablespoon of olive oil
- 1 teaspoon fresh thyme leaves
- 2 x 125 gram chicken breasts cut into 2cm x 2cm cubes
- lemon slices (optional)
- 1 tablespoon sesame seeds, to garnish
Sticky lemon marinade:
- 2 garlic cloves, crushed
- 1 tablespoon light soy sauce
- 2 tablespoons of 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.
Sticky lemon chicken skewers – our step by step guide:
Chop your chicken pieces
Chop your chicken breasts into chunks (about 2 x 2cm).
Place in a bowl and season with some salt and pepper.
Make your marinade
Mix your soy sauce, honey, lemon juice, olive oil and minced garlic together.
If you have time to marinate the chicken then pour the marinade over the chicken pieces. Cover with cling film and leave in the fridge for 20 minutes or overnight.
If you don’t have time to marinate then move onto the next step.
Prep the wooden skewers
Ideally soak your skewers in a little cold water for 15-20 minutes before cooking.
This prevents them from burning when it’s time to fry the skewers. If you’re pushed for time or if you’re using metal skewers you can skip this.
Thread your chicken pieces
Thread your chicken pieces onto the skewers.
You should have about 4 or 5 pieces per skewer.
Start cooking the sticky lemon chicken skewers
Heat your olive oil in a large fry pan and add the fresh thyme leaves to cook for a few minutes.
Place your skewers in the pan to brown. Try to lay them flat so that all the chicken pieces are cooked evenly.
Brown them for 2-3 minutes on each side.
Add the remaining marinade
Pour in the rest of your marinade and cook it all on a low heat for about 10 minutes, turning the chicken skewers over every few minutes.
Add water and lemon slices
If you’d like to add lemon slices, pop those in together with a splash of hot water.
When the chicken is nearly ready you can sprinkle on some sesame seeds or garnish with chopped coriander.
Your sticky lemon chicken skewers are ready.
Serve with brown rice, your favourite noodles and crunchy veggies
Sticky lemon chicken 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.
