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Chargrilled chicken skewers with spiced berry glaze

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

½ cup pomegranate juice
50 g Demerara sugar
3 star anise
2 T soya sauce
3 T red wine vinegar
16 free-range chicken thighs
100 g strawberries, chopped
200 g Woolworths baby leaf salad
150 g sugar snap peas, blanched, for serving

Method

1. Preheat the oven to 200°C.

2. Place the pomegranate juice, sugar, star anise and soya sauce in a small saucepan and simmer for 10–15 minutes.

3. Thread the chicken thighs onto metal skewers and pan-fry in a griddle pan for 3 minutes on each side until browned.

4. Remove from the heat, place on a baking tray, pour over half the dressing and roast for 8 minutes, or until cooked through and sticky.

5. Meanwhile, add the chopped strawberries to the remaining dressing. Serve the chicken skewers with the baby leaf salad and sugar snap peas. Pour over the dressing.

Discover more chicken recipes here.

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Chargrilled chicken skewers with spiced berry glaze

Ingredients

Method