Sweet chilli chicken bites
Print Recipe
Serves:     people
Notes from Anna

These succulent, sticky chicken bites are a firm favourite at our family barbecues but they are just as delicious cooked under a hot grill for 8-10 minutes, turning regularly.  And if you have any leftovers add them to a simple mixed green leaves salad for lunch the following day.




Add to Shopping List
This recipe is in your Shopping List


  1. Cut each breast lengthways into 3 strips. Wash, deseed and finely chop one chilli. Peel and grate the ginger. Peel and crush the garlic cloves. Squeeze the limes.
  2. In a bowl, combine the ginger, chopped chilli, crushed garlic , soy sauce, agave nectar and lime juice. Reserve 4-5 tablespoons of the marinade and pour the rest over the chicken pieces. Chill for half an hour.
  3. Trim the spring onions, discarding the tougher green end and the outer leaf. Finely slice and rinse under running water. Wash the remaining chilli and cut into circles. Wash the coriander leaves and roughly chop.
  4. Thread 2-3 pieces of chicken on to each skewer and barbecue over medium hot coals for 8-10 minutes, turning the skewers every couple of minutes to ensure they are evenly cooked.
  5. Drizzle the reserved marinade over the chicken skewers. Sprinkle with the chilli, spring onions and coriander leaves and serve.

Leave A Comment