Want a super simple and super tasty BBQ dish, why not try out our Kanuka Glazed Chicken Skewers. Summery, fresh and zingy, they're perfect by themselves as a delicious snack, or place on top of a fresh garden salad and you've got a complete meal.
Want a printable version of our recipe? Download our Recipe Card Here.
1 kg of boneless chicken thighs (diced)
Zest and juice of 1 lemon
2 tablespoons Kai Ora Kanuka Honey
1/4 cup Kai Ora Manuka Garlic & Rosemary Oil
1/4 tsp each of salt and pepper
6x large wooden skewers (soaked in water)
1 cup greek yoghurt
Kai Ora Manuka Garlic & Rosemary Oil
To make marinade combine lemon zest and juice, Kai Ora Kanuka Honey, Kai Ora Caramelised Manuka Garlic and Rosemary oil, salt, pepper and stir to combine.
Add diced chicken thighs to marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight. Pre-heat bbq to medium-high heat while you place chicken on to skewers, reserving left over marinade to use as a baste during cooking.
Grill chicken until slightly charred and the internal temperature of chicken is 76 degrees celcius and the juice runs clear. Approximately 15 minutes. Once cooked, transfer to a platter and serve with Garlic Rosemary Yoghurt sauce.
To make a Garlic Rosemary Yoghurt dipping sauce, add 1 cup Greek Yoghurt to a small dish and drizzle some Kai Ora Caramelised Manuka Garlic and Rosemary oil over the top.