Perfect for entertaining. Beautiful on a platter. Effortless but refined.
Ingredients (Serves 6–8)
- 800 g free-range chicken thighs, cubed
- 3 tbsp Magogo Lime & Wild Moringa Marmalade
- 1 tbsp light soy sauce
- 1 tsp fresh grated ginger
- 1 small clove garlic, very finely grated
- 1 tsp sesame oil (optional but elegant)
- 1 tbsp olive oil
- Salt & cracked black pepper
- Bamboo or metal skewers
Method
1. Prepare the Glaze
In a bowl, whisk together:
- Marmalade
- Soy sauce
- Ginger
- Garlic
- Sesame oil
- Olive oil
Taste — it should be balanced: citrus-forward, lightly sweet, gently savoury.
2. Marinate
Season chicken lightly with salt and pepper.
Toss in half of the glaze.
Marinate for 30–60 minutes (not longer — lime is powerful).
Reserve the remaining glaze for basting.
3. Braai to Perfection
Prepare medium-hot coals (no aggressive flames).
Thread chicken onto skewers.
Grill 3–4 minutes per side.
In the final 2 minutes, brush generously with reserved glaze.
Turn once more to allow caramelisation.
The glaze will bubble and lacquer beautifully.
Finish Like a Chef
Remove from heat.
Rest 3–4 minutes.
Scatter with:
- Toasted sesame seeds
- Fresh coriander
- A squeeze of fresh lime
Serve on a wooden board with charred flatbread or grilled corn.
Serving Inspiration
Plate the skewers alongside the jar for entertaining — it sparks conversation and invites guests to try the glaze themselves.