• 8 chicken thighs, skinless and boneless, chopped into pieces
  • 25g fresh root ginger, grated
  • 1 tbsp honey
  • 1 tbsp dark soy sauce



  1. Preheat the oven to 200°C/Gas 6.
  2. Place the chicken pieces into a self-seal bag. Make the marinade by squeezing the ginger over a bowl to extract the juice, then add the honey and soy sauce and stir. Add the marinade to the bag and shake well to coat the chicken.
  3. Skewer marinated pieces of chicken onto the bamboo sticks, then place in an oven dish and cook for about 20 minutes until piping hot.
  4. Serve with the Asian-Style Cucumber & Mint Salad.