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Chicken Skewers Recipe

Name: Slug & Lettuce - Wolverhamptons Chicken Skewers Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 3 tbs olive oil (for marinade); 2 tbs soy sauce; 1 tbs lemon juice; 1 tbs honey; 2 count garlic cloves, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 3 tsp salt; 1 tsp black pepper; 8 count wooden or metal skewers; 2 cups sweet potatoes, peeled; 2 tbs olive oil; 1 tsp cornstarch (optional, for extra crispness); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 12 oz green beans (trimmed) or canned green beans, drained; 1 tbs butter or olive oil; 1 count shallot or small onion, minced; 0.5 tsp lemon zest; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs toasted sliced almonds (optional); 2 tbs fresh parsley, chopped; 2 count lemon wedges; 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by Slug & Lettuce - Wolverhampton

Time50m

Serves4

With sweet potato fries and beans.

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Ingredients

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Chicken Skewers

1 lb boneless skinless chicken breasts

3 tbs olive oil (for marinade)

2 tbs Aged soy sauce

1 tbs ReaLemon lemon juice

1 tbs Honey

2 count Garlic cloves, minced

1 tsp Smoked paprika

1 tsp Ground cumin

3 tsp Celtic sea salt

1 tsp black pepper

8 count wooden or metal skewers

Sweet Potato Fries

2 cups sweet potatoes, peeled

2 tbs olive oil

1 tsp cornstarch (optional, for extra crispness)

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Beans

12 oz green beans (trimmed) or canned green beans, drained

1 tbs butter or olive oil

1 count shallot or small onion, minced

1/2 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs toasted sliced almonds (optional)

Finish & Serving

2 tbs Fresh parsley, chopped

2 count lemon wedges

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Chicken Skewers

Prepare chicken

Cut the chicken breasts into 1-inch cubes (about 24–30 pieces). Pat dry with paper towels.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 1 tbs honey, minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 3 tsp salt, and 1 tsp black pepper until combined.

Toss the chicken cubes in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 30 minutes before threading.

Assemble skewers

Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking. Reserve remaining marinade.

Cook skewers

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill skewers 3–4 minutes per side, rotating to get even char and an internal temperature of 165°F (74°C). If pan-searing, heat 1 tbs oil in a large skillet and cook similarly. During the last minute, brush reserved marinade onto skewers and remove when cooked through. Let rest 5 minutes before serving.

Sweet Potato Fries

Prepare potatoes

Preheat oven to 425°F (220°C). Cut peeled sweet potatoes into 1/4–1/2-inch thick fries. Pat dry with paper towels to remove excess moisture.

In a large bowl, toss the fries with 1 tsp cornstarch (if using), 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Bake

Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet, leaving space between pieces. Bake 20–25 minutes, flipping once halfway through, until edges are crisp and centers are tender. For extra crispness, broil 1–2 minutes at the end while watching closely.

Season

Remove fries from oven, check seasoning, and adjust salt if needed.

Beans

Blanch or heat

If using fresh green beans: bring a pot of salted water to a boil, add trimmed beans, and cook 3–4 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking, then drain again. If using canned beans: drain and rinse well.

Sauté

In a skillet over medium heat, melt 1 tbs butter or warm 1 tbs olive oil. Add minced shallot and sauté 1–2 minutes until translucent. Add the beans and sauté 3–4 minutes until heated through and lightly browned in spots. Stir in lemon zest, 1/2 tsp salt, 1/4 tsp black pepper, and toasted almonds if using.

Taste and adjust seasoning. Keep warm until serving.

Finish & Serving

Divide skewers, sweet potato fries, and beans between 4 plates (serves 4). Sprinkle chopped parsley over skewers and beans, add lemon wedges on the side, and season to taste with additional salt and pepper. Serve immediately.