Mango Chutney Chicken Skewers

Mango Chutney Chicken Skewers

  • Serves: 4

  • Prep Time: 15 minutes, plus 2 hours marinating

  • Cooking Time: 12 minutes

Example Product Title

Ingredients

  • 800 g chicken thigh fillets, cut into 3 cm pieces
  • 100 g Lush Lychees Mango Chutney, plus extra to serve
  • 150 g Greek yoghurt
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • Juice of 1 lime
  • Bamboo skewers, soaked in water for 30 minutes
  • Coriander and lime wedges, to serve

The chutney does the work of a marinade, a glaze and a dipping sauce all at once.

Yoghurt tenderises, chutney sweetens and browns, and together they make a marinade that clings properly to the meat instead of sliding off on the grill. Two hours is enough; overnight is better.

Method

  1. Combine the chutney, yoghurt, garlic, ginger, turmeric, salt and lime juice in a bowl.

  2. Add the chicken and turn until every piece is coated. Cover and refrigerate at least 2 hours, or overnight.

  3. Thread onto the soaked skewers, leaving a little space between pieces — packed tightly they steam instead of charring.

  4. Heat a barbecue or chargrill pan to medium-high. Cook the skewers 5–6 minutes a side, turning once, until charred at the edges and cooked through.

  5. Rest 3 minutes, then scatter with coriander and serve with lime wedges and a bowl of extra chutney.

  6. Use thigh, not breast. Thigh survives the heat and stays juicy; breast dries out in the time it takes to char.

Tips

  • Scrape most of the marinade off before it hits the grill. Thick marinade burns before the chicken cooks.

  • Same marinade works on lamb, on prawns (marinate 30 minutes only) and on cauliflower florets for a vegetarian version.

  • No skewers? Cook the pieces in a hot pan and pile them into flatbreads with salad and yoghurt.
Mango Chutney Chicken Skewers