Orange and honey-glazed skewers

The sticky honey and orange glaze is the perfect finishing touch

Orange and Honey Glazed Sweet Potato and Chicken Skewers with Sweet Potato Salad image

Serves: 6
Preparation time: 30 minutes
Cooking time: 15 minutes


4 large skinless chicken breasts, cut into 2.5cm cubes
2 large sweet potatoes, peeled and cut into 2.5cm cubes
Fresh bay leaves
Salt, to season
Oil, to drizzle (if using a griddle pan)
2 tbsp honey or sugar
Bamboo skewers, soaked in cold water for 30 minutes
1-2 chillies, cut into thin strips
2 spring onions, cut into thin strips
Fresh ginger, to taste, peeled and cut into thin strips
3 tbsp honey
Juice of 2 oranges
Cracked black pepper
5 sprigs of thyme


  1. To make the marinade, put the chillies, spring onions, thyme and ginger in a large bowl. Add the honey, orange juice, black pepper and mix well. Coat the chicken in the marinade, cover and place in the fridge for at least 1 hour.
  2. In the meantime cook the cubed sweet potatoes in boiling water for 4 minutes. Drain and set aside.
  3. When the chicken has marinated for long enough, drain and reserve the marinade. Build your skewers starting with a cube of sweet potato, followed by a piece of chicken and a bay leaf. Repeat this pattern until each skewer is full. When all the skewers have been prepared, season well with salt.
  4. Cook on the BBQ or a griddle pan until the juices from the chicken run clear, turning frequently.
  5. While the chicken is cooking, pour the marinade in a pan, add the honey or sugar and bring to the boil. As soon as it starts boiling, turn the heat down and reduce the marinade to a thick syrup, then remove from the heat and keep warm.
  6. When the chicken is cooked, coat it immediately with the cooked marinade and serve with salad on the side.

Recipe and image courtesy of

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