This dinner was a nice surprise! Easy to prepare and no time to cook. A perfect after work meal – and if the rain would stop maybe a great BBQ dish!

Preheat oven to 200 degrees.

Start by making a marinade:

5 tbs coconut aminios – I am in love with this brand currently

2 tbs honey

2-3 garlic cloves – minced

a big chunk of ginger – grated

Whisk all the above together in a bowl and then keep a third of it aside to baste with later.

Now get your chicken (I used 600 grams of organic chicken thighs) and cut into cubes. Put them into the marinade and let rest for at least half an hour.

Now you can prepare the fries and salad.

For the fries – peel about three good sized sweet potatoes and cut into fries (about 10mm thick). I then went to my trusty bacon fat supplies and melted a small pot in a saucepan – this was then poured onto the fries and then dusted with some onion powder and garlic powder. Toss and turn the fries to mix well. Place onto a couple of baking sheets being careful not to overcrowd them. They need space!

Put in the oven and after ten minutes turn them over for another ten minutes – keep an eye on them now – you want them crispy not burnt!

Once the fries are in the oven, take out your chicken and put onto some skewers – if you use wooden ones then be sure to soak them in water whilst marinading is taking place (this stops them from burning whilst cooking). Throw leftover marinade away.

Turn on your grill and cook the chicken for roughly six minutes on each side – keep basting them with the fresh marinade you set aside – keep an eye on them, make sure the meat is cooked through and white.