Ingredients:
6 skinless and boneless chicken thighs
4 wooden skewers
2 cloves garlic
250 ml (1 cup) chopped fresh flat-leaf parsley, plus extra to garnish
5 ml (1 tsp) paprika
45 ml (3 Tbsp) lemon juice
15 ml (1 Tbsp) honey
500 ml (2 cups) Bush Hill Cheese Greek or Lactose free yoghurt
Salt and black pepper
Method:
1. Chop each chicken thigh into four equal chunks. Thread six cubes onto each wooden skewer and then set aside in a roasting tray.
2. Place all the remaining ingredients into a blender and pulse until it’s a well-combined smooth marinade with gorgeous green herby flecks of parsley running through it.
3. Pour the marinade over the chicken, making sure that it’s all coated, then cover with a lid or tin foil and leave to marinate for at least 3 hours (or overnight in the fridge if you can, for extra-tender chicken).
4. Cook on a braai or super-hot grill to get that good, charred flavour. Cook them, turning constantly, on the braai or grill for 25-30 minutes.
5. Alternatively, bake in a 180 °C oven for 30 minutes.
6. Plate straight away and sprinkle with the extra parsley.
Enjoy with baked potato served with Bush Hill Cheese cream cheese and a fresh garden salad for an all-round healthy and tasty meal.
