Chicken Skewers


  • 1 Jar of Sweet Pepper & Pineapple Chutney
  • 1kg boneless skinless chicken thighs
  • Optional: Sesame seeds and freshly chopped coriander or spring onion


  • Cut the chicken into 2.5cm pieces
  • Dry the chicken pieces with roller towel and pierce all pieces a few times with a fork
  • Add chicken pieces to a bowl of marinade and coat well to ensure all pieces are covered
  • Not essential: Cover and marinade overnight or a few hours in the fridge
  • Prior to cooking, slide chicken pieces on skewers
  • Place skewers on braai over medium coals and turn regularly giving all pieces a good coat of marinade with any leftover sauce
  • Alternative: Heat Olive Oil on a griddle pan over medium heat and cook the skewers and baste often when turning
  • Garnish with herbs and sesame seeds as desired and serve immediately

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