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Photo of Beer-glazed chicken skewers with succotash by WW

Beer-glazed chicken skewers with succotash

5 - 11
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
30 min
Cook
40 min
Serves
6
Difficulty
Easy
Whether you’re hosting a barbecue or Father’s Day gathering or just celebrating a run of sunny weather, these sticky skewers served with an all-American side will go down a treat.

Ingredients

Chicken breast, skinless, raw

6 medium, diced

Garlic

2 clove(s), crushed

Stout (Guinness)

125 ml

Soy Sauce

75 ml

Honey

75 g

Dijon Mustard

1 teaspoons, heaped

Broad beans, frozen, boiled

250 g

Low Fat Spread

40 g

Onion(s)

2 large, diced

Thyme, Fresh

2 teaspoons

Corn on the cob, raw

4 medium, kernels removed

Celery, Raw

2 stick(s), diced

Green Beans

150 g, thinly sliced

Honey

10 g

Dijon Mustard

3 teaspoons, heaped

Garlic

2 clove(s), crushed

Asda Cider Vinegar

4 tablespoons

Sainsbury's Extra Virgin Olive Oil

2 tablespoons

Basil, fresh

1 tablespoons, torn

Instructions

  1. To make the marinade, whisk together the garlic, stout, soy sauce, honey and mustard in a bowl. Add the chicken and toss to coat, then cover and put in the fridge until you’re ready to cook. If you’re using wooden skewers, put them in water to soak – this will stop them burning on the barbecue.
  2. Drain the chicken in a sieve set over a pan to catch the marinade. Thread the chicken onto 6 skewers and set aside. Simmer the marinade, stirring, until it has reduced to a quarter of its original quantity. Set aside.
  3. Heat the barbecue while you make the succotash. Blanch the broad beans in a pan of boiling water for 1-2 minutes, then drain and pop them out of their skins.
  4. Melt the spread in a flameproof casserole set over a medium heat and fry the onions for 6-8 minutes until softened. Stir in the thyme and cook for 2 minutes, then stir in the sweetcorn, celery and green beans. Cook for 5 minutes, then add the broad beans and cook for 2-3 minutes until the broad beans are tender. Transfer to a serving bowl. For the dressing, whisk together the honey, mustard, garlic, vinegar and olive oil, and season to taste. Drizzle over the succotash, add the basil and toss to coat.
  5. Barbecue the skewers for 10-12 minutes, turning regularly and brushing with the reduced marinade every few minutes, until charred, sticky and cooked through. Serve with the succotash.

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