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Dinner, Buffet, Quick & Easy

Orange Ginger Chicken Skewers with Avocado Salsa

Try this quick recipe as a tasty starter or main. Pairs well with our Asian style Mirabelle Plum sauce.

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  • 400g chicken breast
  • 1 tbsp St Dalfour orange and ginger spread
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 limes
  • 2 spring onions
  • 2 avocados
  • 1 tbsp olive oil
  • 350g basmati rice (to serve)
  • Fresh herbs (basil, coriander or mint) to serve
  • Salt and pepper


  1. In a bowl, mix together the St Dalfour Spread, soy sauce, sesame oil and the zest and juice of 1 lime. Season to taste with salt and pepper.
  2. Cut the chicken into bite-sized chunks and leave to marinade in this mix for 20 minutes – overnight.
  3. Evenly divide the chicken pieces between 4 to 8 skewers, depending on the size of the chicken. Preheat a griddle to a high heat and cook on each side until charred and cooked through; this should take 8 – 10 minutes. Alternatively, cook under a grill heated to 250 degrees for 10 – 15 minutes, turning halfway through cooking. If you are unsure as to whether the chicken is cooked, cut the largest piece open.
  4. Meanwhile, remove the skin and stone of the avocado and dice it coarsely.
  5. Finely slice the spring onion and toss together with the avocado, olive oil, juice from the remaining lime, salt and pepper.
  6. Cook the rice according to packet instructions.
  7. Serve the skewers, salsa and rice with a sprinkling of fresh herbs of your choice.

Chef’s suggestion: Why not try this recipe with pork instead of chicken and replace the Orange and Ginger spread with St. Dalfour Apricot preserve