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Mini Sticky BBQ Chicken Skewers


Makes 12

  • 2 tsp vegetable oil
  • 4 chicken thighs skinned, deboned, sliced into long strips
  • 4 tsp smoked paprika (sweet or hot)
  • 4 tsp garlic powder
  • 4 tsp oregano
  • 1 tsp salt
  • 2 tsp caster sugar
  • Pea shoots to garnish

For the bbq sauce/glaze

  • 2 tsp olive oil
  • 1 small onion, chopped finely
  • 3 cloves garlic, crushed
  • 1 tsp crushed dried chilli
  • 1 tsp fennel seeds, crushed
  • 50g brown sugar
  • 50ml dark soy sauce
  • 300ml ketchup


1. Soak your chosen skewers in water for 2-24 hours.
2. Mix the smoked paprika, garlic, oregano, salt, sugar and oil together in a large bowl.
3. Add the sliced chicken thigh and mix well. Place in the fridge for 1hr – overnight.
4. Meanwhile, make the BBQ sauce. Fry the onion, garlic, chilli, add the fennel seeds brown sugar, dark soy and ketchup, boil for 2 mins and leave to cool.
5. Preheat your grill to high.
6. Thread the chicken strips on to skewers and grill until slightly charred all over.
7. Brush extra BBQ sauce on to your skewers and return to the grill to caramelise further
8. Serve on a plate with extra dipping sauce and pea shoots to garnish