Chargrilled chicken thigh skewers
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 200 g Woolworths baby leaf salad
- 150 g sugar snap peas, blanched, for serving
- 100 g strawberries, chopped
- 16 free-range chicken thighs
- 4 tbsp red wine vinegar
- 4 tbsp soya sauce
- 2 star anise
- 250 ml demerara sugar
- 2 cups Pome Royal Pomegranate Juice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C. Place the pomegranate juice, sugar, star anise and soya sauce in a small saucepan and simmer for 10–15 minutes.
- Thread the chicken thighs onto metal skewers and pan-fry in a griddle pan for 3 minutes on each side until browned.
- Remove from the heat, place on a baking tray, pour over half the dressing and roast for 8 minutes, or until cooked through and sticky.
- Meanwhile, add the chopped strawberries to the remaining dressing. Serve the chicken skewers with the baby leaf salad and sugar snap peas. Pour over the dressing.
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