Sticky Glazed Chicken Skewers Recipe
Cashew Crumble | Piri Piri
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Ingredients
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Marinated Chicken
Sticky Glaze
Piri Piri Drizzle
Cashew Crumble
To Finish & Serve
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl, whisk together 2 tbs olive oil, minced garlic, 2 tbs soy sauce, 1 tbs honey, 1 tbs lemon juice, smoked paprika, 1 tsp salt and 1/2 tsp black pepper until combined.
- 2
Marinate chicken
Add the 1 lb chicken thigh cubes to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for better flavor.
Sticky Glaze
- 3
Make glaze
In a small saucepan over medium heat combine 3 tbs honey, 2 tbs hoisin, 1 tbs soy sauce, 1 tbs rice vinegar, 2 tbs water, grated ginger and minced garlic. Stir to combine and bring to a gentle simmer.
- 4
Thicken glaze
Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside (glaze will thicken more as it cools).
Cashew Crumble
- 5
Toast and crumble
Preheat a small skillet over medium heat. Add 1/2 cup raw cashews and toast, stirring, until golden and fragrant, about 3–4 minutes. Transfer to a cutting board and roughly chop into small crumble-sized pieces.
- 6
Combine crumble
In the same skillet lower heat to medium-low, add 2 tbs panko and toast 1 minute. Add chopped cashews back to the skillet, stir in 1 tsp melted butter, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp smoked paprika. Toss until coated and warm, then transfer to a bowl and cool slightly — the mixture should be crunchy but not oily.
Assemble & Cook Skewers
- 7
Prepare skewers
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, leaving a little space between pieces for even cooking (about 4–5 cubes per 6–8 inch skewer).
- 8
Cook chicken
Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan. Place skewers on the grill and cook 3–4 minutes per side, turning to get even char and cooked through (internal temperature 165°F / 74°C). During the last 2 minutes of cooking, brush a generous layer of the sticky glaze on each side, turning and glazing once more so the glaze becomes sticky and slightly caramelized without burning.
- 9
Alternate oven method
If using an oven, preheat to 450°F (230°C) and arrange skewers on a rimmed baking sheet lined with foil. Roast 10–12 minutes, then broil 1–2 minutes while brushing with glaze to achieve caramelization — watch closely to avoid burning.
Piri Piri Drizzle & Finish
- 10
Make piri piri drizzle
Whisk together 3 tsp piri piri sauce, 1 tsp olive oil and 1/2 tsp lemon zest in a small bowl. Taste and adjust heat or acidity as desired.
- 11
Plate and garnish
Arrange cooked skewers on a serving platter. Spoon or lightly brush remaining sticky glaze over the skewers, then drizzle sparingly with the piri piri mixture for a bright spicy kick. Sprinkle the cashew crumble evenly over the skewers and finish with chopped cilantro or parsley. Serve immediately with lime wedges on the side for squeezing.