Maggie Beer

Fig, Apricot and Honey Chicken Skewers

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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 them into a large mixing bowl.

Step 3: Cut 4 of the apricots in half, remove the stone, and set them aside. Remove the stones from the remaining apricots and roughly chop and place them 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 well 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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