- Hot & Bold
- Starters
- Prep 50 min
- Cook 12 min
- Serves 4
Sticky, charred and sharp with lime. Thigh meat stays juicy over a hot grill, and the chili-honey marinade caramelises at the edges. Serve with rice, flatbread or a big pile of salad.
Ingredients
Chicken
- 600 g boneless chicken thighs, cut into 3 cm chunks
Marinade
- 3 tbsp olive oil
- 2 tbsp chili paste (harissa or sambal oelek)
- 2 tbsp honey
- Juice of 1 lime
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp salt
To serve
- 2 limes, cut into wedges
- Steamed rice, flatbread or salad
Method
- Mix all the marinade ingredients in a bowl. Add the chicken, stir well and marinate for at least 30 minutes, or up to 8 hours in the fridge.
- If using wooden skewers, soak them in water for 20 minutes.
- Thread the chicken onto the skewers, packing the pieces loosely.
- Heat a grill, barbecue or griddle pan to high. Cook the skewers for 10 to 12 minutes, turning every 3 minutes, until charred at the edges and cooked through.
- Rest for 3 minutes, then serve with lime wedges.
Leave a Reply