Honey, lime and ginger espetada

Honey, lime and ginger espetada

Absolutely delicious!  With a take on Asian and Portuguese fusion, this Honey, lime and ginger espetada is a must try!

TOTAL TIME: 1 hour 30 minutes | MAKES: 1 large espetata

INGREDIENTS

• 8 chicken thighs, skin on and deboned

MARINADE

• Zest and juice of 3 limes
• 2 tbsp sesame oil
• 2 tbsp honey
• 3 tbsp soy sauce
• 5 cm thumb fresh ginger, peeled and minced
• 3 garlic cloves,  minced
• 1 red chilli, thinly sliced
• Salt and freshly ground pepper, to taste
• Fresh green salad, to serve

METHOD

PLACE the chicken thighs in a large bowl.

WHISK together the marinade ingredients in a jug and pour onto the chicken, making sure it is well coated. Cover and allow to marinate for about 45 minutes.

PREHEAT the oven to 180°C. Line a baking tray with foil.

THREAD  the thighs onto a large metal skewer, reserving the marinade. Place the skewer on the prepared baking tray and roast in the preheated oven, basting with the reserved marinade every 10 minutes, for 30 minutes. Remove from oven and serve with the fresh green salad.

Print Recipe

Honey, lime and ginger espetada

Serves: Makes 1 large espetata

Total Time: 1 hr 30 mins

Ingredients

• 8 chicken thighs, skin on and deboned
• MARINADE
• Zest and juice of 3 limes
• 2 tbsp sesame oil
• 2 tbsp honey
• 3 tbsp soy sauce
• 5cm thumb fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 1 red chilli, thinly sliced
• Salt and freshly ground pepper, to taste
• Fresh green salad, to serve

Instructions

1

Place the chicken thighs in a large bowl.

2

Whisk together the marinade ingredients in a jug and pour onto the chicken, making sure it is well coated. Cover and allow to marinate for about 45 minutes.

3

Preheat the oven to 180°C. Line a baking tray with foil.

4

Thread the thighs onto a large metal skewer, reserving the marinade. Place the skewer on the prepared baking tray and roast in the preheated oven, basting with the reserved marinade every 10 minutes, for 30 minutes. Remove from oven and serve with the fresh green salad.

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ALSO SEE: Spanish style leg of lamb

Spanish-style leg of lamb

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com