In Nikki Segnit’s incredible book The Flavour Thesaurus, she references the ubiquity and natural pairing of lemon and chicken, noting that many dishes could be ranked on the “lemonicken scale.” She certainly isn’t wrong, but I’ve often felt that the sweeter, softer flavour of the orange makes an equally, if different, beautiful pairing. In this particular dish, the sweet yoghurt and orange coating along with the subtle sprinkling of cinnamon make for a beautifully fresh coating on the tender chicken skewers – perfect as we look towards the approaching summer months.
The yoghurt and acidic orange juice will tenderise your meat as you leave them, as well as cooking first into a sticky, sweet coating. The longer you leave the chicken, the more tender it will be so overnight is best, but as little as half an hour can make some difference.
- Diced chicken breast
- Natural Yoghurt (flavourless)
- Juice and zest of one orange per chicken breast
- Ground Cinnamon
- Zest and juice your orange into a bowl and add yoghurt – you will need enough of the marinade to just about cover your chicken when it’s added to the bowl.
- Add the chicken breast and leave overnight to marinade (or at least half an hour.)
- Stick your chicken onto skewers and sprinkle with a little ground cinnamon and salt. Not too much – you don’t want the flavour to be overpowering.
- Grill on a medium-high heat, turning regularly until the chicken is fully cooked and the marinade has stiffened into a browning, sticky coating.
I find this delicious served with savoury rice and some steamed vegetables to make a deliciously light meal. An extra slice of orange makes for an even fresher kick should you wish.