Maggie Beer

Marinated Chicken Skewers with Lemon, Capers and Thyme

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

Step 2: Roughly chop the capers, then place into a large mixing bowl. Zest the lemons and add to the mixing bowl along with the thyme, olive oil and tablespoon of Verjuice. Season with a good pinch of salt and mix together well.

Step 3: Slice the zested lemons into 4 pieces lengthways, set aside.

Step 4: Add the chicken to the marinade and mix to coat well. Cover with cling wrap and place into the fridge to marinate for at least 1 hour.

Step 5: Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning.

Step 6: Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions. Thread chicken onto skewers, place onto a tray and pour over any remaining marinade.

Step 7: Preheat a griddle pan or barbecue on a high heat. When hot, cook the skewers for 7 - 8 minutes on each side. As they cook, pour over any excess marinade to allow for caramelisation. Place the sliced lemon onto the hot plate at the same time and cook for 3 - 4 minutes on each side or until caramelised.

Step 8: Check that the chicken is cooked through, then remove and place onto a platter. Drizzle with the remaining Verjuice and allow to rest for 5 minutes. Serve skewers alongside salad greens and lemon slices.

Tip: depending on the size of the pan, 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. 3 tbpsn baby capers rinsed
  3. 2 lemons
  4. 10 sprigs thyme
  5. 60ml 1/4 cup Verjuice
  6. To season, sea salt

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