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Skewered Lemon and Herb Chicken

Categories: Entertaining, Finger Foods, Low-fat, Party Snacks, Quick to fix
Type: Appetizers and Snacks

Easy to make and low in fat, these chicken skewers will be a hit with everyone.

Prep Time: 10M

Cooking Time: 15M

Serves: Serves 4


  • 1-11/4lb (500g) skinless boneless chicken breast
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 fresh red Thai chile pepper, finely chopped
  • 1 tsp finely chopped rosemary, plus extra for garnish
  • 4 fresh sage leaves, finely chopped, plus extra for garnish
  • 4 sprigs of fresh thyme leaves finely chopped, plus extra for garnish
  • handful of flat-leaf parsley, chopped, plus extra for garnish
  • finely grated zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 2 large firm ripe mangoes
  • juice of 1 lime
  • sea salt and freshly ground black pepper
Skewered Lemon and Herb Chicken photo

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  1. Soak 12 wooden skewers in cold water for 1 hour.
  2. Cut chicken into bite-size chunks. Combine the chicken, garlic, ginger, chile, chopped rosemary, sage, thyme, parsley, lemon, and oil. Season with salt and pepper, and stir to coat. Marinate at room temperature for 1 hour, or refrigerate for up to 4 hours. Meanwhile, peel the mangoes, and cut in half. Cut each half lengthwise into thin slices. Put in a bowl, add the lime juice, and season with pepper. Stir gently to mix well, and set aside.
  3. Heat your grill until medium-hot, and brush with oil. Thread the chicken onto the skewers. Grill, turning occasionally, for 10-15 minutes, and brush lightly with the marinade. Set the skewers aside for 15 minutes, and keep warm. To serve, divide the skewers among 4 plates, add the mango slices, and sprinkle with herbs.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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