Chicken skewers with a marmalade glaze

Irresistible and impressive finger food, these herby chicken pieces with a sweet glaze and mustard dip are incredibly easy. Serve warm or cold.

Makes: 18-20 skewers
Takes: 15 min to make +30 min soaking + 15 min to cook

You will need:
For the skewers

20 short wooden skewers

4tbsp thin-cut orange marmalade

1tbsp chopped thyme

8 skinned chicken breasts, cut into 4cm (1¾in) cubes

18-20 fresh bay leaves

Salt and freshly ground black pepper
For the dip

4tbsp wholegrain mustard

8tbsp mayonnaise

1tsp soft dark brown sugar

1 Soak the skewers and bay leaves in cold
water for at least 30 min to moisten them and prevent them from burning in the oven.

2 Put chicken pieces in a bowl. Stir in marmalade and thyme. Thread 2 chicken pieces onto each skewer, with a bay leaf between. Lay on a baking sheet, cover with clingfilm and chill until ready to cook.

3 Combine the dip ingredients and place in a serving bowl. Cover and chill until 15 min before serving.

4 Preheat the grill to high, season the skewers with salt and pepper, and grill for 12-15 min, turning halfway through. Serve with the prepared dip.

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