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Serves
US | Metric
Ingredients
  • 8 Boneless chicken thighs
  • 1 Large bunch coriander
  • 1 Large bunch parsley
  • 3 tbsps Honey
  • 3 tbsps Avacado oil or olive oil
  • 2 Juice of limes
  • 4 Cloves garlic
  • 3 tbsps Cider vinegar
  • 2 Green chillies
  • 1 Shot of rum
  • 3 tbsps Natural yoghurt
  • 1 Red onion
Lime Chilli Chicken Skewers Lime Chilli Chicken Skewers
Lime Chilli Chicken Skewers

Sweet and zingy skewers ideal for a summer evening barbaque!

Prep 30 minutes
Total 12 hours 30 minutes

Chop the stems off the coriander and parsley. Mix all the ingredients together in a blender, apart from the chicken. Blend until you have a smooth sauce. Should be saucy and not watery.


Remove about 5 or 6 tbsps to drizzle over when cooked and place in the fridge. Now take your chicken, cut into large chunks and pop that in a bowl with the marinade. Leave overnight but a couple of hours should do if you're in a rush.


Soak some kebab skewers in water for 20 mins. Chop a red onion into thick chunks then skewer the chicken and the onion to make a kebab.


Cook over barbaque coals until charred and cooked through. Spoon over the spare marinade that the chicken was in throughout cooking. Then drizzle with the remaining marinade/sauce that you set aside. Mix a little mayo with the remaining marinade before drizzling if you need to thicken it up. Great served with pickled red onions, feta and rice.

Lime Chilli Chicken Skewers Lime Chilli Chicken Skewers
Lime Chilli Chicken Skewers

Sweet and zingy skewers ideal for a summer evening barbaque!

favorite
print
like
Prep 30 minutes
Total 12 hours 30 minutes
Serves
US | Metric
Ingredients
  • 8 Boneless chicken thighs
  • 1 Large bunch coriander
  • 1 Large bunch parsley
  • 3 tbsps Honey
  • 3 tbsps Avacado oil or olive oil
  • 2 Juice of limes
  • 4 Cloves garlic
  • 3 tbsps Cider vinegar
  • 2 Green chillies
  • 1 Shot of rum
  • 3 tbsps Natural yoghurt
  • 1 Red onion

Chop the stems off the coriander and parsley. Mix all the ingredients together in a blender, apart from the chicken. Blend until you have a smooth sauce. Should be saucy and not watery.


Remove about 5 or 6 tbsps to drizzle over when cooked and place in the fridge. Now take your chicken, cut into large chunks and pop that in a bowl with the marinade. Leave overnight but a couple of hours should do if you're in a rush.


Soak some kebab skewers in water for 20 mins. Chop a red onion into thick chunks then skewer the chicken and the onion to make a kebab.


Cook over barbaque coals until charred and cooked through. Spoon over the spare marinade that the chicken was in throughout cooking. Then drizzle with the remaining marinade/sauce that you set aside. Mix a little mayo with the remaining marinade before drizzling if you need to thicken it up. Great served with pickled red onions, feta and rice.