• 900g Sadia Chicken Thighs, thawed
  • 2 Spring onions, chopped
  • 2 tablespoons Parsley, chopped
  • 2 cloves Garlic, crushed
  • ½ teaspoon Cayenne pepper
  • 2 tablespoon Lime juice
  • 2 tablespoons Olive oil
  • ¼ cup Sweet chilli sauce
  • 3 tablespoons Lime juice
  • 3 tablespoons Chopped coriander



Remove the skin and bone from the Sadia Chicken Thighs and discard. Cut each piece of thigh meat into quarters and place in a glass bowl.


To make the spice rub, place all the ingredients (3rd to 8th ingredient) in the bowl of a food processor and process to a paste. Use the paste to marinate the chicken, cover and refrigerate for 2 hours. Take out the marinated chicken from the fridge and leave it at room temperature for half an hour before cooking and thread onto the skewers.


To make the sauce, place all the ingredients (9th to 12th ingredients) in a bowl and whisk to combine.


Preheat a barbeque hotplate or grill on high. Cook the skewers for 8-10 minutes, turning frequently, until thoroughly cooked. Transfer to a serving plate and spoon the sauce over the chicken to serve.

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