Coronation Chicken Skewers with a Lightly Spiced Mango Chutney Glaze
Tender chicken skewers inspired by classic coronation flavours, coated in a glossy mango chutney glaze with gentle curry spice and a touch of sweetness. Ideal for a summer buffet,…
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Servings: 4 | Prep: 20 min | Cook: 12 min | Total: 32 min
Tags: British-inspired, barbecue, chicken, lightly spiced, mango chutney, party food
Ingredients
- 700.0 g chicken thigh fillets (cut into bite-sized pieces)
- 120.0 g plain yoghurt (for marinating)
- 120.0 g mango chutney (smooth if very chunky)
- 60.0 g mayonnaise (for coronation-style richness)
- 2.0 tbsp lemon juice (freshly squeezed)
- 2.0 tsp curry powder (mild or medium)
- 0.5 tsp ground turmeric
- 0.5 tsp ground cumin
- 2.0 garlic (finely grated cloves)
- 1.0 tbsp ginger (finely grated)
- 1.0 tbsp olive oil
- 1.0 tsp salt (plus extra to taste)
Instructions
- If using wooden skewers, soak them in cold water for 15 minutes while you prepare the marinade, and preheat the grill or barbecue to a medium-high heat so it is hot and ready when the chicken is skewered.
- In a large bowl, mix the yoghurt, mayonnaise, half of the mango chutney, lemon juice, curry powder, turmeric, cumin, garlic, ginger, olive oil, salt, and black pepper until smooth and golden, then taste and add a small extra pinch of salt if the mixture seems flat.
- Add the chicken pieces to the bowl and stir well to coat every piece, then leave to marinate for 10 minutes at room temperature or up to 2 hours in the fridge until the chicken looks evenly covered and lightly stained yellow.
- Thread the marinated chicken onto skewers, leaving small gaps between the pieces so the heat can circulate, and lightly scrape off any very thick clumps of marinade to help the chicken colour evenly rather than burn.
- In a small bowl, stir the remaining mango chutney with 1 tablespoon of water and a squeeze more lemon juice until it forms a loose, brushable glaze that smells fruity and gently spiced.
- Cook the skewers over medium-high heat for 5 to 6 minutes on the first side until lightly charred in spots and releasing easily, then turn and cook for 4 minutes on the second side until the chicken is nearly cooked through.
- Brush the skewers lightly with the mango chutney glaze and continue cooking over medium heat for 1 to 2 minutes, turning once, until the glaze looks glossy, lightly sticky, and the chicken is cooked through with clear juices.
- Transfer the skewers to a serving plate and rest them for 2 to 3 minutes until the juices settle, then scatter over the coriander and toasted flaked almonds and serve while hot or warm.
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