Servings: 4 · Prep Time: 80 mins · Cooking Time: 20 mins
Total Time: 100 mins

Dinner | Lunch | Snacks | Low Carb

A very simple way to use chicken thighs. Protein rich and full of healthy fats. You will want to marinade them for as long as possible before cooking. This gives time for the flavours to be absorbed. Best served with an almond butter satay. These really are utterly divine. The recipe does use raw honey, you can leave this out if you don't want it, but it is such a small amount and I promise, really des make a positive difference.


Chicken ingredients

  • chicken thighs, chopped (550g)
  • raw honey (1 tbsp)
  • olive oil (5tbsp)
  • garlic clove (1 large, crushed)
  • ginger (1 inch cube, finely chopped)
  • chilli (seeds removed) (1 small, finely chopped)
  • lime, juice (1/2)
  • sea salt (pinch)
  • dried chilli flakes (1/2 tsp)

Satay ingredients

  • almond butter (2 tbsp)
  • coconut milk (200ml)
  • raw honey (1/4tsp)
  • sea salt (1/2 tsp)
  • pepper (1/2 tsp)

Chicken skewer method

Preheat oven to 180�c
Place wooden skewer in to a basin of cold water and leave to soak until ready to use
In to a baking dish / bowl place the chopped chicken, olive oil, raw honey, crushed garlic, ginger, chilli and lime
With your hands (time to get messy!) massage the mixture in to the meat until fully combined and then leave for at least one hour
Place chicken on to the skewers (about 5 pieces on to each skewer)
On to a griddle pan / or frying pan over very high heat place your skewers (don't add any more olive oil as they are already coated)
Seal the meat on all sides for approx 4-5 minutes until golden brown
Place in to the oven on a baking tray for a further 7-10 minutes until fully cooked through
Serve immediately or allow to cool and then keep in an airtight container in the fridge

Satay method

In to a non-stick pan over medium heat place the almond butter, raw honey and coconut milk
Bring to the boil and then simmer (you will see the mixture thicken)
Add in salt, pepper and chilli
Set aside and allow to cool
Serve in a ramekin alongside chicken skewers
Store in fridge for up to 1 week in a sealed container


You will need:

Griddle pan or frying pan
Non stick pan
4 wooden / metal skewers (if wooden, they need to be soaked first for about 20 minutes in water)