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Honey-Smoked Chicken Skewers
Honey-Smoked Chicken Skewers

Honey-Smoked Chicken Skewers

with Sweet Potato Wedges (F)

Recipe Development Team
Recipe Development TeamPublished on January 14, 2015
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It’s that point in the year when the nights are so cold you need to know there is a light (and a summer!) at the end of the tunnel. That’s why we’re giving you a hearty warming dinner with a little reminder of BBQ season. As ever, the longer you leave the chicken to marinade the better the flavour. Roll on summer!

Tags:
Not Suitable for Coeliacs
•Healthy
•Family Friendly
Allergens:
Mustard
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active
DifficultyEasy

Ingredients

/ serving 4 people

8

British Chicken Thighs

2

Sweet Potato

2

Baby Gem Lettuce

2

Vine Tomatoes

2

Grain Mustard

(Contains: Mustard)

2

Honey

4

Creme Fraiche

(Contains: Milk)

10

Wooden Skewers

Not included in your delivery

Salt

Pepper

Nutritional information

/ per serving
Energy (kcal)445 kcal
Energy (kJ)1862 kJ
Fat22 g
of which saturates8 g
Carbohydrate30 g
Protein32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Cooking Instructions and Tips

1

Fully submerge the skewers in water and leave them there. Pre-heat your oven to 200 degrees.

Cook the sweet potato until the edges start to crisp
2

Scrub the sweet potato but leave the nutritious skin on. Cut the potato into finger sized wedges (big fingers!) and toss in 1 tbsp of olive oil. Cook on the top shelf of the oven on a baking tray for 25 mins until cooked and starting to crisp at the edges.

Remove the seeds from the tomato and cut into tiny squares
3

Cut the lettuce in half and then finely shred it widthways. Cut the tomato in quarters, remove the seeds and then chop into tiny squares. Trim any bits of fat from your chicken thighs and discard. Chop your chicken into bite-sized pieces.

Coat the chicken in the sauce and leave to marinade
4

Mix the grain mustard with the honey, 1/4 tsp of salt and some black pepper. Coat the chicken in the sauce and leave to marinade for 5-10 mins.

Cook the skewers under the grill until the chicken is cooked through and starting to char.
5

Remove the skewers from the water and thread the chicken pieces onto the skewers.

Tip Thread the skewer (preferably twice through each piece of chicken. When the sweet potatoes are done, turn your grill to high heat. Cook the skewers under the grill for 15mins until the chicken is cooked through and starting to char.

6

Toss the lettuce and tomato chunks in 1 tsp of olive oil and some salt and pepper. Serve your skewers with a pile of the salad, the wedges and a nice dollop of cooling crème fraîche.

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