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Maggie Beer

Fig, Apricot and Honey Chicken Skewers

Step 1: Dice each chicken thigh into 6 equal pieces, set aside.

Step 2: Cut 4 figs in half lengthways, set aside. With the remaining 4 figs, roughly chop and place into a large mixing bowl.

Step 3: Cut 4 of the apricots in half, remove the stone and set aside. Remove the stones from the remaining apricots and roughly chop and place into the bowl with the chopped figs.

Step 4: Add the honey, vinegar, thyme and olive oil in with the fruit and using your hands, mix and squash the marinade together. Season with a good pinch of salt.

Step 5: Add the chicken and mix to well coat. Cover with cling wrap and place in the fridge to marinate for at least 1 hour.

Step 6: Meanwhile, soak 12 wooden skewers in water - this will prevent them from burning.

Step 7: Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions, then thread onto the skewers. Place skewers onto a plate and pour over any remaining marinade.

Step 8: Preheat a griddle pan or barbecue on a high heat. When hot, cook the skewers for 7 - 8 minutes on each side. Pour over any excess marinade as are cooking – this will result in delicious caramelisation. At the same time, place the fig and apricot halves, cut side down, onto the hot plate and cook for 3 - 4 minutes.

Step 9: Check that the chicken is cooked through, then remove and allow to rest for 5 minutes. Serve skewers alongside the caramelised fruit from the marinate, grilled figs and apricots and salad greens.

Tip: depending on the size of the pan or barbecue, you may need to cook in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry & caramelise.


  1. 1.5kg free range chicken thighs de-boned
  2. 60ml 3 tbspn honey
  3. 30ml 1 1/2 tbspn Aged Red Wine Vinegar
  4. 10 sprigs lemon thyme
  5. To season, sea salt

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