Tomato Chilli Jam w Chicken Skewers

By 20th February 2021 March 10th, 2021 No Comments
  • 250gm boneless, skinless chicken thighs
  • 3 cloves of garlic, crushed
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 1 tbsp grapeseed oil
  • 12 bamboo skewers


  • 500g tomatoes, diced
  • ½ shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp peeled and grated ginger
  • juice of 2 lemons
  • 200g white sugar
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 100ml white wine vinegar
  • 2 fresh chilli, chopped

Preheat your BBQ or oven to 180*C
Cut the chicken into large pieces and marinate in a bowl with the rest of the ingredients. Skewer onto the bamboo and rub with oil before placing onto the BBQ to cook.

For the tomato chilli jam
Place all ingredients in a heavy-based saucepan. Over medium heat, bring the mixture to a boil, stirring frequently. Cook until sugar is dissolved, then reduce heat to a simmer. Cookout for 15 minutes, or until syrupy.
Cool until required

Once the chicken is cooked place all the skewers onto a platter and drizzle with tomato chilli jam.

To serve as a main dish, serve alongside some couscous and yoghurt.