Sticky Chicken Skewers
Sticky Chicken Skewers



  • 1 chicken breast, cut into chunks
  • 1 zucchini, cut into chunks
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Salt and pepper
  • Chopped parsley
  • Dash of balsamic vinegar
  • Preheat the oven to 220C and heat a griddle pan. Thread the chicken and zucchini onto soaked bamboo skewers, brush the pan with oil and season the meat and zucchini with salt and pepper. Drizzle with the remaining oil, then griddle until lightly charred all over.
  • Drizzle the skewers with honey, and transfer to the oven for 7 mins, or until cooked through and lightly caramelised. Meanwhile, place the parsley in a bowl and drizzle with oil and balsamic, then serve the skewers on a plate with a scattering of the dressed herbs.
30 mins
1 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box