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Chicken Skewers with Cranberry Chutney

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Preparation time

Cooking time

Serving size

12-14 skewers


For the Chicken Skewers
125 grams caster sugar
125 grams sea salt
1 litre water
2 large skinless chicken breasts
12 wooden skewers, soaked
1 tablespoon sesame oil
60 mL sunflower oil
Salt and freshly cracked black pepper

For the Cranberry Chutney
2 red onions, diced
1 lemongrass, finely chopped
300 grams Ocean Spray® Craisins® Dried Cranberries
125 grams caster sugar
480 mL rice vinegar
Sunflower oil, for cooking
Sea salt and freshly ground black pepper, to taste


To brine the chicken: Mix together the caster sugar and salt with 1 litre water, multiply as necessary to fully submerge chicken in a large container. Cover and refrigerate for 2 hours or overnight. Rinse under running water before slicing.

To make the cranberry chutney: Heat a little oil in a shallow pan and cook for about 5 minutes or until the onions and lemongrass are soft but not coloured. Season and stir in the Craisins® Dried Cranberries and sugar. Add the rice vinegar to deglaze the pan. Simmer the mix until reduced by 75 per cent, or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container and cover. This chutney can be stored in the fridge for up to two weeks.

To make the chicken skewers: Slice the chicken on the diagonal, into 1 cm-thick slices. Thread one slice of chicken lengthways onto the soaked skewers and season. Mix together the oils and brush over the chicken skewers. Heat a grill or hot plate until smoking and cook for about 4–5 minutes a side until fully cooked.

Serve chicken skewers with bowl of cranberry chutney.

Cook’s Note: Brining the chicken boosts the moisture in the meat by changing the proteins, which enables the chicken to hold onto more moisture when it’s cooking. This is not essential for the recipe and if time does not allow, follow the recipe without brining.