Serve this tasty chicken with Asian herbs, thinly sliced eschalot (French shallot), roasted cashews and a squeeze of fresh lime juice.
Place the honey, soy sauce, garlic and ginger in a bowl and mix well to combine. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200°C (400°F). Thread the chicken onto metal skewers and place, skin-side down, on a baking tray lined with non-stick baking paper.
Top with any remaining marinade and roast for 20 minutes.
Turn the skewers, skin-side up, brush with any juices and roast, basting occasionally, for a further 20 minutes or until golden brown and cooked through.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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