Mini Chicken Sosaties
This Mini Chicken Sosaties recipe turns the familiar curry-and-apricot combination into small skewers that are easy to pass around while everyone gathers near the braai. Chicken thigh stays juicy over the coals, and a cooked onion marinade gives the meat a gentle savoury sweetness.
They suit a hot South African Christmas because you can do the fiddly work ahead, keep the skewers chilled and cook them outside just before serving. Put out a platter with lemon wedges and a crunchy cucumber salad rather than anything too heavy.
The marinade needs to cool before it touches the chicken, so leave yourself a little breathing room. Mild curry powder keeps these family-friendly; serve a chilli sauce separately for anyone who wants more heat.
Ingredients
Curry marinade
Sosaties
Instructions
- 1Heat the sunflower oil in a small saucepan over medium-low heat. Add the finely chopped onion and cook for 5 minutes, stirring, until softened but not browned.
- 2Stir in the garlic, ginger, curry powder and turmeric. Cook for 1 minute, then add the vinegar, apricot jam, water, salt and pepper. Simmer gently for 2 minutes, stirring to dissolve the jam.
- 3Transfer the marinade to a shallow heatproof bowl and allow it to cool completely. For quicker cooling, stand the bowl in cold water and stir occasionally.
- 4Combine the chicken and cooled marinade in a covered non-reactive container. Refrigerate for at least 1 hour or up to 12 hours. Allow this chilling time, plus marinade cooling time, in addition to the listed preparation and cooking times.
- 5Soak the bamboo skewers in water for at least 30 minutes. If your dried apricots are firm rather than soft, soak them separately in warm water for 10 minutes, then drain.
- 6Thread the chicken, apricot halves and red onion onto the skewers, dividing everything evenly. Aim for about 3 chicken pieces per skewer, with small gaps so the heat can reach the meat. Discard any marinade left in the container.
- 7Prepare a braai with medium coals and no flames, or heat a lightly oiled griddle pan over medium heat. Cook the sosaties for 10–12 minutes, turning regularly. Move them to a cooler spot if the sweet marinade starts catching.
- 8Check that the largest chicken pieces reach 75°C in the centre, inserting an instant-read thermometer from the side without touching the skewer. Cook a little longer if needed, then transfer to a clean platter and serve promptly with lemon wedges.
Nutrition (per serving)
- Calories
- 255 kcal
- Carbohydrates
- 18 g
- Protein
- 21 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Sugar
- 12 g
- Fibre
- 2 g
- Sodium
- 270 mg
- Cholesterol
- 95 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Marinate the chicken the evening before, then thread the skewers on Christmas morning. Cover and refrigerate until the braai is ready.
- On a hot day, bring out only the skewers you are about to cook. Keep the rest refrigerated or in a cooler packed with ice bricks.
- Make two batches on a small braai rather than crowding the grid. Keep the wooden handles away from the hottest coals; soaking does not make them fireproof.
- Serve as a starter or snack with cucumber salad and lemon wedges. Allow three mini skewers per person, or double the recipe if they are the main meal.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes. Cut it into evenly sized 2 cm pieces and start checking a little earlier, as breast dries out more easily. It must still reach 75°C in the centre.
Can I cook these in the oven?
Yes. Arrange the skewers on a lightly oiled, lined metal tray and bake at 220°C, or 200°C fan, for about 15–18 minutes, turning halfway. Check for an internal temperature of 75°C rather than relying on time alone.
How should I store leftovers?
Refrigerate cooked sosaties in a shallow covered container within two hours, or within one hour if the outdoor temperature is above 32°C. Eat within two days and reheat until steaming hot throughout, ideally to 75°C. Never use leftover raw-chicken marinade as a dipping sauce.
