Bbq marinated mini chicken fillets

Bbq marinated mini chicken fillets


  1. Put the mini chicken fillets into a glass or plastic bowl (avoid using a metal one as the lime juices might react to it) and add the olive oil, soy sauce, chilli sauce, lime zest and lime juice. Season with a little salt and pepper. Toss together, then cover and chill for at least 30 mins.
  2. Meanwhile, soak 12 wooden kebab sticks in hot water (this helps to prevent them from burning). Otherwise, use metal skewers.
  3. When ready to cook, preheat the barbecue or grill. Thread the chicken fillets onto the kebab sticks or skewers.
  4. Cook the kebabs on the barbecue or under the grill for 10-12 mins, turning them occasionally and basting with the marinade.
  5. At the same time, barbecue or grill the courgettes and peppers, brushing them first with a little olive oil.
  6. Check that each kebab is fully cooked by inserting a clean sharp knife into the chicken – meat should be steaming and juices should run clear with no trace of pink juices.
  7. If there are, cook for a few more minutes and check again with a clean knife.
  8. For the dressing, mix together the olive oil, lime juice or vinegar and mustard. Season with a pinch of salt and pepper.
  9. Serve the chicken kebabs with the vegetables, salad and cherry tomatoes, drizzled with the dressing.


These flavour-packed mini chicken fillets are marinated in lime juice, soy sauce and chilli, then threaded onto skewers and served with salad and barbecued vegetables


500g (1lb 2oz) mini chicken fillets
2 tbsp olive oil, plus extra for brushing
2 tbsp soy sauce
2 tbsp sweet chilli sauce (may contain sesame depending on brand)
Finely grated zest and juice of 1 lime
Salt and freshly ground black pepper
2 courgettes, sliced diagonally
2 peppers, deseeded and cut into chunks
Mixed salad leaves and cherry tomatoes, to serve
2 tbsp olive oil
1 tbsp lime juice or white wine vinegar
1 tsp wholegrain mustard
Salt and freshly ground black pepper


Time: 15 mins
Serves: 4
Nutrition: n/a