Honey Orange & White Wine Chicken Skewers

These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

This recipe is updated from a 2014 post with new photos and a recipe with clearer instructions and updated to gluten-free. I have kept the below text the same as originally published for posterity.

This recipe is quite close to my heart. It’s the very first recipe I collected. The first of many, garnered from friends and family, ripped out of magazines, printed off the internet and saved from cooking classes and food fairs which now fill the eight full-to-bursting lever-arch files that are piled up in the corner of my dining room. This recipe represents the very first time I ate something and thought it was so delicious I wanted to re-create it for myself.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

I remember my first few forays in the kitchen as an adult, cooking for myself at university. I made theHungarian Chicken from my mother’s battered copy of Delia Smith’s Complete Cookery Course for my boyfriend at the time and surprised even myself at how easy it was. I had been cooking Sunday lunches, bolognaises, lasagnes and simple cakes at home for years, but no recipe was required as the cooking was ingrained from years spent in the kitchen with my parents. I had never before sought out a recipe and made it according to a stranger’s instructions until the Hungarian Chicken. This was food that was new and different, and I had made myself.

glass of wine on a wooden board next to a plate of food

It wasn’t long after this that I traipsed down to London for the weekend to see friends. We all knew each other from school, riding the train in from our various universities around the country and congregating together in London at one of our parents’ houses. It must have been a 21st birthday and we were having a barbecue. No doubt afterwards we would have fussed around with hair and make up, swigging back white wine before grabbing taxis into town for our night out.

However, before all that we were throwing sausages and supermarket burgers onto a barbecue which one of us was tending. Another was responsible for chopping the salad, another for portioning out the bread but the friend whose house we were at was very carefully following a scribbled down recipe for chicken kebabs. She was pouring gallons of wine, honey, orange juice, soy sauce and other bits and pieces into a huge mixing bowl before adding chicken and stirring it all together, then threading it onto metal skewers. I thought this was incredibly enterprising for a student barbecue and helped her grab the ingredients from the cupboards and weigh them out.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

When ready the chicken was one of the best I have ever tasted, sweet and salty, slightly sticky from the honey and smoky from the barbecue with a bite of Tabasco. Every bite was imbued with this delicious marinade. Everyone said how nice the chicken kebabs were but this was something that I had never tasted before and I didn’t want to not taste it again, I wanted to have this chicken at my barbecues. She said her family always made it and it came from an old cookbook they had somewhere, mostly they made it from memory but she had a few notes written down from her mother. She gave me her scribbled version of the recipe and I treasured it, taking it home. It wasn’t long before I tested the recipe out myself and I was delighted that it tasted exactly the same.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

Now this recipe comes out at all of our family barbecues. The chicken always receives delightful comments and no wonder as it’s the best marinade recipe I have up my sleeve. I am always happy to pass it on, as thanks to the kindness of an old friend, it is why I have it in the first place.

I no longer keep in touch with the friend who gave me this recipe for no reason other than our lives grew apart in the maelstrom of graduating university, moving flats several times and early career struggles. It makes me sad that our friendship fell by the wayside but now every time I have a barbecue and I am pouring the wine, honey, soy sauce and orange juice into my own mixing bowl, reading her scribbled handwriting and weighing out my ingredients I think of her.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

Honey Orange & White Wine Chicken Skewers

These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.
Prep Time10 mins
Cook Time8 mins
Total Time1 hr 18 mins
Course: Main Course
Cuisine: British
Keyword: honey orange chicken skewer recipe, honey orange chicken skewers, honey orange glazed chicken
Servings: 6 people
Calories: 409kcal
Author: Georgina Hartley

Ingredients

  • 1.5 kg chicken breasts cut into strips, about 6
  • 90 g honey
  • 90 ml coconut aminos / tamari or gluten-free soy sauce
  • 280 ml white wine
  • 280 ml orange juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1/2 teaspoon Tabasco sauce

Instructions

  • Whisk together all the marinade ingredients in a large bowl, add the chicken strips then leave for at least 1 hour to marinate.
  • Whilst your chicken is marinating soak your skewers (if you are using wooden ones) in a bowl of water to stop from burning on the grill.
  • Thread the chicken strips onto the wooden skewers before placing on a hot grill. Grill for 3-4 minutes on each side before removing and serving.

Nutrition

Calories: 409kcal | Carbohydrates: 22g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 160mg | Sodium: 641mg | Potassium: 1072mg | Sugar: 16g | Vitamin A: 6.6% | Vitamin C: 32.2% | Calcium: 2.2% | Iron: 7.3%

SHOP THE RECIPE

One of the changes I made when updating this recipe was making it gluten-free which meant swapping out the soy sauce for coconut aminos. I personally prefer the taste of coconut aminos to tamari (which is a gluten-free soy sauce) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour. I have noticed no difference in taste between this gluten-free version of the Honey Orange and White Wine marinade to the original recipe.

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Barbecue Spare Ribs

Barbecue Spare Ribs

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Vietnamese Mooli and Carrot Pickles

These Vietnamese Mooli and Carrot Pickles are a wonderful accompaniment to many Vietnamese dishes. They are incredibly easy to make and keep well in the fridge for up to a week.

Vietnamese Mooli and Carrot Pickles

It is lovely to keep pickles in your fridge at this time of year.  They are so cooling fresh from the fridge and have the perfect sweet, sour and salty balance which makes you dive in for more.  I made these specifically to have with a Vietnamese noodle dish that I obsessively made for dinner every night a couple of weeks back. However, I soon found that they were a great addition to my kitchen and I have been happily topping them on every salad going, bringing them out at barbecues and snacking on them with cold cuts.

Vietnamese Carrot and Mooli Pickles  Stroud Green Larder

Vietnamese Carrot and Mooli Pickles  Stroud Green Larder

You will probably recognise these pickles from their presence in a banh mi, the quintessential Vietnamese sandwich, heaped on top of barbecued pork and crammed into a light and crunchy baguette.  It goes without saying then, that these pickles go particularly well with a bit of pulled barbecue pork as a lighter alternative to slaw.

Vietnamese Mooli and Carrot Pickles

What is Mooli?

Mooli is a type of radish and can also be known as daikon, it has an intense peppery taste which contrasts well here with the sweet carrot.  It is stocked in most large supermarkets these days.

Substitution: If you can’t get hold of it then you can use all carrot, or switch it out with some courgette or fennel.

4Vietnamese Carrot and Mooli Pickles  Stroud Green Larder

If you are looking for some more pickling recipes then why not try:

Pickled Golden Beetroot
Pickled Mirabelles
Courgette Relish

If you make this Vietnamese Mooli and Carrot Pickles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Vietnamese Mooli and Carrot Pickles

Wonderful accompaniment to many Vietnamese dishes
Prep Time15 mins
Course: Condiment
Cuisine: Vietnamese
Keyword: daikon recipe, mooli recipe
Servings: 3 250ml jars
Author: Georgina Hartley

Ingredients

  • 2 large carrots
  • 1 large mooli
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 3 tablespoons rice vinegar
  • 500 ml water

Instructions

  • Peel the carrots and mooli then top and tail. Julienne the vegetables and set aside.
  • Stir the sugar and salt into the vinegar until dissolved then pour in the water. Whisk briefly until completely incorporated.
  • Pack the vegetables tightly into sterilised jars then pour the liquid on top so it covers the vegetables. Screw the lid on tightly.
  • Leave to rest for 1 day before eating but the flavour will continue to improve over time. Eat within 1 month.

Notes

Adapted from white on rice.com

Barbecue Spare Ribs

These deliciously easy Barbecue Spare Ribs are the ultimate crowd pleaser and they are on constant rotation in our kitchen. The sweet smoky sticky sauce is juicy with tomatoes and full of body. It’s an easy barbecue to sauce to knock up in minutes, then you can pop the ribs into the oven and more or less forget about them for three hours. An absolute favourite.

Barbecue Spare Ribs

The current London obsession for all food American and BBQ’d does not seem to be on the wane.  On Saturday we went to the new barbecue restaurant, Q Grill, which has just opened in Camden.  On our way there in fact, just a few doors down was also another Memphis BBQ place, Porky’s, which was heaving.  This trend is definitely not going anywhere for a while.  We had a great time at Q Grill, the waiting staff were nice and attentive, the cocktails were fun and the food was good.  In particular I had a seabass ceviche with spicy plaintain chips which kicked out plenty of chilli and citrus, definitely a reason to return.  We were disappointed though that they had already run out of the southern fried chicken with wild garlic green sauce by the time we had got there.

Spare Ribs

The Josper ribs were pleasant too but I do feel a little spoilt as I just kept remembering the lip smacking rustic portions of ribs from unassuming kitchens just off the interstate in Tennessee.  Now that was real soul food.  But what more can you ask for, this is London and Q Grill is a vibrant restaurant in the heart of Camden, I think they might be going for a different crowd.  We’ll probably be back though since it’s a hell of a lot closer than Tom’s Bar-B-Q in Memphis, plus we still need to try that chicken.

Ingredients for Barbecue Sauce

However, just because rib shacks and brioche burger blowouts are so hot right now doesn’t mean that these recipes have reared up from nowhere.  Spare Ribs, as we always called them at home, were an absolute childhood favourite of mine and I remember clamouring for them every Saturday night along with Dad’s sweet potato mash.  Having had my fair share of American interpretations over the past couple of years, I have been hankering for these very particular spare ribs from my past.

Spare Ribs in Barbecue Sauce

For some reason I just knew instinctively how to put this dish together, the memory of them is so ingrained that I reached for the ingredients automatically in my cupboard even though I have never made them before.  These Barbecue Spare Ribs are how I grew up knowing ribs to taste; sweet, sour and tomatoey.  I have added a few bits and pieces that definitely would not have been anywhere near my family’s kitchen in the 1980s, like the liquid hickory smoke simply because it adds a wonderful smokiness which I have also bolstered by the use of chipotle instead of cayenne pepper.  The Kentucky bourbon is another nod to the current trend but I just couldn’t resist adding it in as it really does add a warming depth.  Plus, y’know, any excuse.

Barbecue Spare Ribs

There has been a jar of apple sauce in my fridge all week and I needed to use it up before it went rotten so I popped a tablespoon of that in as well.  This is optional but it really gave the sauce a bit of fruitiness which was lacking as the only other sweetness was the honey.  I still had some local honey left from our time in Clarksdale, Mississippi so I thought it was fitting that I finish that off, but really any strong honey will do, this is no occasion for delicacy.

The result is like stepping back in time for me, but improved by my recently acquired knowledge of the American influence.  It is a perfect marriage of the hickory smoke and bourbon of the Deep South married to the heat of English mustard and tangy British Bramleys.  The rich tomato sauce provides a loving gravy to the ribs and mopping up the sauce with dirty rice or mashed sweet potato is an absolute treat.

Barbecue Spare Ribs

Barbecue Spare Ribs

This deliciously easy Barbecue Spare Ribs is the ultimate crowd pleaser
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: barbecue spare rib recipe, barbecue spare ribs
Servings: 4 people
Calories: 1519kcal
Author: Georgina Hartley

Ingredients

  • 2 kg pork spare ribs
  • 2 teaspoons olive oil
  • 1 large onion roughly chopped
  • 3 garlic cloves crushed
  • 2 tins peeled plum tomatoes
  • 4 squirts liquid hickory smoke
  • 1 teaspoon sweet paprika
  • ½ teaspoons chipotle powder
  • 50 g honey
  • 50 ml cider vinegar
  • 1 teaspoon English mustard powder
  • 30 ml bourbon
  • 1 tablespoon apple sauce (optional)

Instructions

  • Pre-heat the oven to 160°C and place the spare ribs in a large roasting dish.
  • In a large saucepan heat up the olive oil, then add the onions and garlic. Cook on a gentle heat until the onions are turning translucent.
  • Add the tomatoes, cutting them up in the saucepan in a sophisticated fashion with a pair of scissors.
  • As you bring the sauce to the boil add the rest of the ingredients.
  • Simmer for 5-10 minutes, then pour the barbecue sauce over the spare ribs. Cover the baking dish loosely with foil and cook in the oven for 2 hours.
  • Remove the foil and turn the heat up to 180°C. Roast for a further hour until the meat can be pulled easily off the bone and the sauce has reduced a little.

Nutrition

Calories: 1519kcal | Carbohydrates: 23g | Protein: 80g | Fat: 120g | Saturated Fat: 38g | Cholesterol: 400mg | Sodium: 423mg | Potassium: 1784mg | Fiber: 3g | Sugar: 18g | Vitamin A: 41.8% | Vitamin C: 38.6% | Calcium: 10.7% | Iron: 29.9%