Chicken Sosaties
South African grilled chicken and fruit skewers glazed with a sweet and tangy apricot sauce. Aromatic spices and caramelized fruit make these a beloved Cape Town street food.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb boneless skinless chicken thighs
- ½ cup dried apricots
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 medium fresh pineapple
- 2 medium red onions
- 8 leaves bay leaves
Instructions
- 1
Place 0.5 cup of dried apricots in a small saucepan and cover with 1 cup of water. Bring to a simmer over medium heat and cook for 5 minutes until the apricots soften. You should see steam rising gently — do not let the water boil aggressively. Remove from heat and let cool for 2 minutes.
- 2
Peel and finely mince 3 garlic cloves with a chef's knife and grate 1 tablespoon of fresh ginger on a microplane. Add both to the apricot mixture along with 3 tablespoons of apple cider vinegar, 2 tablespoons of honey, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander.
- 3
Pour the entire mixture into a blender and blend on high until completely smooth, about 1 minute. You should see a pourable, deep golden sauce with no visible chunks. Divide the glaze in half — set one half aside in a small bowl for basting during cooking, and reserve the other half in a separate bowl for serving at the table.
- 4
Cut 1.5 pounds of boneless skinless chicken thighs into 1.5-inch cubes — aim for uniform pieces so they cook evenly. Pat dry with paper towels to remove excess moisture, which helps them brown better.
- 5
Place the chicken cubes in a large bowl. Pour 3 tablespoons of vegetable oil, 0.75 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.25 teaspoon of cayenne pepper over the chicken. Toss gently with your hands until every piece is coated — you should see a thin, even coating of oil and spices. Add half of the apricot glaze (the portion you set aside) and toss again until all pieces are evenly coated.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes — this allows the spices to flavor the chicken. If you have time, marinate for up to 2 hours for deeper flavor, but 20 minutes is the minimum.
- 7
While the chicken marinates, soak 8 wooden skewers in water for at least 15 minutes — this prevents them from charring. Meanwhile, cut 1 medium fresh pineapple in half lengthwise, remove the core, and cut the flesh into 1.5-inch chunks. Peel 2 medium red onions, cut them in half from root to tip, then separate the layers into large pieces roughly 1.5 inches wide.
- 8
Remove the soaked skewers from the water. Thread the chicken, pineapple, red onion, and bay leaves onto each skewer in an alternating pattern: chicken, pineapple, onion, bay leaf, then repeat. Try to fit 4-5 pieces of chicken per skewer, leaving 2 inches of space at each end for handling.
- 9
Preheat your grill to medium-high heat — aim for a surface temperature of about 400°F. Hold your hand 4 inches above the grates; you should be able to hold it there for only 2-3 seconds before pulling away. Lightly oil the grill grates with a cloth dipped in oil to prevent sticking.
- 10
Place the skewers on the grill and cook for 3 minutes without moving them — you should hear an immediate, steady sizzle and see light char marks forming on the chicken. Using long tongs, rotate each skewer 90 degrees and cook for another 2-3 minutes until the chicken shows fresh char marks.
- 11
Rotate the skewers one final time and brush generously with the reserved apricot glaze using a pastry brush. Cook for 1-2 minutes until the glaze caramelizes and turns slightly darker in color — you should smell a sweet, caramelized aroma. The chicken is done when an instant-read thermometer inserted into the thickest piece reads 165°F.
- 12
Transfer the skewers to a clean cutting board and rest for 2-3 minutes — the carryover heat will finish cooking the interior slightly. Arrange on a serving platter and drizzle with the reserved apricot glaze. Serve immediately while the chicken is hot and the exterior is still crispy.
Tools you’ll need
- small saucepan
- blender
- large bowl
- plastic wrap
- 8 wooden skewers
- chef's knife
- microplane
- grill or grill pan
- long tongs
- pastry brush
- instant-read thermometer
- cutting board
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