I have been struggling to come up with a nice snack idea for the World Cup. Everything seems kind of boring and ‘done’, you know? So last night I had deboned chicken thighs in the fridge and I had no idea what to do with them. So I decided to skewer them. But I didn’t feel like the normal sweet chilli/ BBQ marinade I usually do and I realised I’ve never made Honey-Mustard marinade before. So i did it, and man it was DELISH! I made 2 smaller skewers for the twins and when they were cooked, I realised that THIS is the snack I’ve been looking for. They look super impressive, they taste amazing and you can serve them hot or cold. I would serve them with some Sweet Chilli Sauce for dipping, because well, I love sweet chilli sauce!
I used the deboned thighs from woolies because I prefer thigh meat, but you can substitute with breasts also. I also like the way the skewered thighs look, more ‘ruched’ and less ‘sosatie’.
This makes between 8 and 12 skewers, depending on how much chicken you put on each skewer
1kg (2.2 pounds) Chicken Thighs, deboned and cut into chunks
1/2 cup olive oil
1.5tbsn Dijon Mustard
1.5tbsn Wholegrain Mustard
Juice of 1 lemon
- In a bowl, combine all the ingredients and allow the chicken to marinade for 1 hour.
- Soak wooden skewers in water for 1-2 hours so that they don’t burn when you cook the chicken.
- Thread the chicken onto the skewers and place on a baking tray lined with foil. Brush some more marinade over and place them under a hot oven grill (you can also fry them or braai them). Cook 5-7 minutes per side. Baste once with the marinade before turning over. Baste once you’ve turned them over and then once more before taking them out.
- Ensure that the chicken is cooked all the way through and that they are sticky and golden.