BBQ SEASON
BBQ season is back, and your weeknight chicken is getting a glow-up. These skewers do most of the work for you: sticky, zesty, a little charred. Eat them straight off the grill or pile them on a big garden salad and call it balanced. Low effort, big flavour, zero dishes you'll regret.
📌 Want it printable? Grab the recipe card here.
What you need
Skewers
- 1 kg boneless chicken thighs, diced
- Zest and juice of 1 lemon
- 2 tbsp Kai Ora Kānuka Honey
- ¼ cup Kai Ora Caramelised Mānuka Garlic & Rosemary Oil
- ¼ tsp each salt and pepper
- 6 large wooden skewers, soaked in water
Dip
- 1 cup Greek yoghurt
- A generous drizzle of Kai Ora Caramelised Mānuka Garlic & Rosemary Oil
Marinade = the recipe
Mix the lemon zest and juice, Kānuka honey, garlic & rosemary oil, salt and pepper. That's it. That's the secret.
Chill. Skewer. Grill.
- Chill. Toss the chicken through the marinade, cover and pop it in the fridge for at least an hour. Overnight if you're organised.
- Skewer. Fire up the BBQ to medium-high. Thread the chicken onto your soaked skewers and keep the leftover marinade.
- Grill. Cook for about 15 minutes, turning and basting in the first half only. They're done when the edges are charred, the juices run clear and the centre hits 76°C.
Dunk it
Spoon the yoghurt into a bowl, drizzle the oil over the top, and get dipping.
Kai (food) from our whānau (family) in Te Hiku to your table. Save this one for BBQ season 📌