Mini Sticky BBQ Chicken Skewers

Main courseServes 4

Get set for a bank holiday BBQ in the garden this weekend with these Mini Sticky BBQ Chicken Skewers from East Yorkshire based Soanes Poultry. Using their chicken thighs, seasoned with smoked paprika and a delicious sticky chilli glaze, they’re the perfect dish to kick off the BBQ season with! For more recipe inspiration and to buy their award-winning range online visit: Makes 12 skewers


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. Add the sliced chicken thigh and mix well. Place in the fridge for 1hr – overnight.
  3. Meanwhile, make the BBQ sauce, by frying the onion, garlic, chilli, adding the fennel seeds brown sugar, dark soy and ketchup. Boil for 2 mins and leave to cool.
  4. Preheat your grill to high.
  5. Thread the chicken strips on to skewers and grill until slightly charred all over.
  6. Brush extra BBQ sauce on to your skewers and return to the grill to caramelise further
  7. Serve on a plate with extra dipping sauce and pea shoots to garnish