Maple Mustard Chicken Skewers








Preparation Time



minutes Stove Top

Cooking Time

  • Marinade
  • 1 clove garlic, crushed
  • 2 tsp KEEN'S Mustard Powder
  • ½ tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 500 g chicken thigh fillets, cut into bite sized pieces
  • Basting mix
  • 2 tsp maple syrup
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • Avocado and Mint Sauce
  • 1 x avocado
  • ⅓ cup fresh mint leaves
  • ½ tsp lemon zest
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 tbsp lemon juice + more to taste
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water
  • To serve
  • lemon wedges
  • fresh mint
  1. Mix the marinade ingredients together in a bowl and then add the chicken. Toss to coat well. Set aside to marinate for 20 minutes or overnight.
  2. If using wooden skewers soak them in water first. I used reusable metal ones as I always forget to soak the bamboo kind! Take 8 skewers and thread the chicken on to them. Combine basting mix and set aside.
  3. Make the avocado and mint sauce by adding everything, excluding the water to a food processor or blender. Blitz until smooth then add water a little by little until you have a mayonnaise consistency.
  4. Heat your pan of choice (see tip) on medium high heat and once hot add enough oil to just coat the base of the pan. Add the chicken skewers and cook, turning until golden on each side. In the final stage of cooking brush with the basting mix to make them nice and glossy. Remove from the pan.
  5. Serve with the sauce and a wedge of lemon.
Recipe Tip

This recipe is brought to you by @thehealthyhunter
You can cook these in any sort of pan you prefer, I wanted the charry grill marks so went with a grill pan but a fry pan or flat top would also work. They’re perfect on a barbeque too. You can make the sauce while the skewers cook. Or, if multitasking is a bit much when you’re cooking, prep your chicken and then make the sauce before you cook the skewers.

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