Marinated Chicken Sticks and Salad
Recipe type: chicken
  • 8 tablespoons honey
  • 8 tablespoons soy sauce
  • 2 cloves garlic, crushed
  • 6 tablespoons olive oil
  • 500 grams chicken breasts
  • /2 lettuce
  • 1 red capsicum
  • 3 large carrots
  • 1 cucumber
  • 2 tomatoes
  1. Chop up chicken into smallish size pieces. You could really make them any size you liked, but I like to go smaller, so I can feel more comfortable that the chicken has cooked through properly.
  2. In a bowl whisk up oil, honey, soy sauce and garlic.
  3. Pour the chicken marinade into a large ziplock bag.
  4. Add the cut up chicken to the ziplock bag and seal the bag tightly.
  5. Place the bag of chicken on a plate (in case there is any leakage) and marinate in the refrigerator at least 2 hours (the longer the better). A friend shared this tip with me about using the ziplock bag. It helps the chicken get a much more even coverage when marinating.
  6. If you are going to use wooden skewers on the BBQ, soak them in water for a couple hours of so they don’t burn.
  7. Once the chicken has marinated for long enough, thread the chicken pieces onto the skewers.
  8. I rest the skewers across the lasagne dish until they are all made up. Some of the excess marinade drips off then.
  9. Preheat barbecue on high heat.
  10. While this is happening, begin preparing the salad. The kids can help with this by: tearing up lettuce in to chunks, chopping carrot, slicing cucumber thinly, cutting up capsicum into sticks, cutting tomatoes into wedges.
  11. Cook the chicken for about 5 – 7 minutes each side.
  12. If you would like some sauce for the chicken sticks you can boil the left over marinade for a few minutes in a small pan. You should not use the left over marinade without cooking it as it will have bacteria from the chicken in it.
  13. We serve the marinade sauce to the side, so those who want it can just serve themselves.
  14. Serve with salad and enjoy!
Recipe by Planning With Kids at