Smokey Honey Garlic Chicken Skewers

Smokey Honey Garlic Chicken Skewers with a delicious homemade marinade are a real winner in our nest. The best part is you can prepare them the night before or in the morning as the flavour will only enhance as they marinate in the rich sauce. I use chicken thigh fillet however you could use breast if you prefer or they would also be divine made with beef too.

I had meal planned to serve the skewers with homemade sweet potato fries, however opted for a sweet potato mash and steamed green beans instead and it was a good call. You can serve them with anything you like though, steamed rice and greens would be lovely, or just with a garden salad in the warmer months would be fab too.

You can pan fry these skewers, wack them on the BBQ, bake them in the oven etc, and they all turn out beautifully. Great for a summer gathering and super popular with the kids as they can eat them on the go at a summer barbie!

Here’s what you’ll need to make them.
Makes 13 skewers.

Ingredients –
500g of Chicken thigh cubed
2 Spanish onions peeled and quartered
1 red capsicum cut into 2cm pieces
1 green capsicum cut into 2cm pieces
1 small zucchini sliced
1 tablespoon of olive oil
Marinade –
1/4 cup of Heinz Smokey barbeque sauce
1 teaspoon of Vegeta
1 teaspoon of minced garlic
1 tablespoon olive oil
2 tablespoons of honey

Method –

First things first is to soak your skewers in cold water. This just ensures they don’t burn when it’s time to cook the chicken. Add all marinade ingredients to a bowl and stir well. and set aside.

Now for loading! have all your ingredients diced and ready to go in the order you want to add them as this makes it so much quicker. I added (in this order) a slice of onion, chicken, zucchini capsicum and repeat until you reach the top.

When all your skewers are complete, generously lather on the marinade using a pastry brush ensuring all four sides are well coated. If you have leftover sauce, just pour it over the top and let them swim in the gloriousness!

You can marinate them in the fridge for an hour or 24, all depending on how much time you have.

Time to cook them up. I add olive oil to a hot pan and seal them on each side for two minutes, and then transfer them to a baking paper lined tray and into a 200c oven for 15 minutes. Be sure to drizzle the tray juices over your mash too, it’s so darn good. If you opt to pan fry or barbeque, you might prefer to cook them over medium heat just so the honey in the marinade doesn’t burn.










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