Grilled Chicken and Mushroom Skewers

Grilled chicken and mushroom skewers

  • Serves 8 skewers
  • Prep time: 15 minutes + marinating | Cooking time: 20 mins

A French-inspired recipe, with a twist using ingredients from coq au vin. These grilled chicken and mushroom skewers are a light weeknight meal. Marinate the chicken the night before to make dinner time easier. Serve with dressed salad greens.

Ingredients

  • 3 cloves garlic, minced

  • 1 onion, finely diced

  • 1 Tbsp fresh thyme leaves

  • ¼ cup white wine vinegar

  • 400g boneless chicken thigh, cut into bite-sized pieces

  • 1 carrot, cut into large chunks

  • 5 mushrooms, quartered

Method

  1. In a small bowl, mix garlic, onion, thyme and white wine vinegar. Place the chicken in a shallow bowl. Add the garlic mixture, stir to combine, then place in the fridge to marinate for at least 30 minutes or overnight.

  2. Parboil the carrot chunks in salted water for 5 minutes, then drain and set aside to cool.

  3. To assemble the skewers, thread the marinated chicken onto skewers with the mushroom and carrot.

  4. Brush the skewers with oil, season with salt and pepper and grill for 10-12 minutes in a preheated pan over medium-high heat or until the chicken is golden brown and cooked through.