Grilled Lime and Honey Chicken Skewers

Photo: ckbk instagram

This simple, tasty dish is great for a barbecue, or for supper if you are cooking and eating indoors. Marinate the meat for a few hours if you can, to let it really juice up and drink in the flavours. You will need 12 wooden skewers. Serve with plain rice, or my Red, Green and Gold Coconut Rice.


  • 2 tbsp soy sauce
  • juice of 4 limes
  • 2 tbsp honey
  • ½ tbsp sunflower oil
  • black pepper
  • 8 boneless, skinless chicken thighs


  1. Marinate the chicken at least a couple of hours before you want to eat - and ideally overnight. Mix together the soy sauce, lime juice, honey and oil in a non-reactive dish. Season well with plenty of black pepper. If the honey is thick, it’ll soon dissolve, just stir it a couple of times. Cut each chicken thigh into 5 pieces. Mix well with the marinade, cover with clingfilm and put in the refrigerator.
  2. Soak the wooden skewers in cold water for at least 30 minutes before cooking, to help prevent them from burning. Thread 3-4 pieces of meat on to each skewer, concertina style.
  3. Either heat a barbecue until the flames have died down to hot grey ash, or heat a grill to its highest setting. Barbecue the skewers for about 10 minutes or so, turning and basting a couple of times with the remaining marinade, until the outside of the chicken is golden brown and the inside cooked through (pierce the thickest piece of chicken with a skewer - if the juices run clear, it is done; if not, give it another 5 minutes, then test again).
  4. If you are cooking this under a grill, line a baking sheet with foil and put the chicken skewers on top. Pour over all the marinade. Cook under the hot grill for 5 minutes, turn over and baste. Cook for 5 minutes more, turn again and cook for a final minute or so until the chicken is cooked through (check as above). Spoon over the sticky sauce, which will have reduced down (some will have burnt, so just leave that), and serve.