• 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • 2 tablespoons finely chopped rosemary, plus extra to garnish
  • 2 garlic cloves, finely chopped
  • 3 tablespoons lemon juice
  • 2 teaspoons mustard
  • 1 tablespoon clear honey
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil
  • pinch of salt
  • lemon wedges

Lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts, then cut the chicken into thick strips.

Put the chicken strips in a non-metallic bowl and add the remaining ingredients. Mix well, then cover and leave to marinate in the refrigerator for 5–10 minutes.

Thread the chicken strips on to 8 skewers and cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through. Garnish with rosemary, and serve immediately with lemon wedges.

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