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23 October 2011

Damson Chicken Skewers

Photo: © childsdesign

Thanks to Naomi at Agnes Rose we've been experimenting with some of her fruit vinegars. They are great drizzled over salads, meat and vegetables and this recipe adapted from one on the Agnes Rose website transformed some chicken into a tasty and succulent meal.

The recipe usually calls for straight Damson Vinegar, but we used one of Naomi's latest creations. It is still damson based but is infused into cider vinegar with the addition of local Cumbrian honey, which we thought would work really well with the chicken.

The vinegar is most suitable for marinading as it is not too acidic and as well as adding a delightful fruity background flavour it helps the meat retain its moisture. The sugars from the fruit and honey helps the chicken caramelise beatifully, adding extra flavour.


  • 4 boneless, skinless chicken breasts
  • 4 sprigs of fresh thyme
  • 3 tablespoons of Cumbrian Damson Cider Vinegar with Local Honey
  • salt and fresh ground black pepper

Cut the chicken breasts into strips and place in a bowl. Strip the leaves from the thyme sprigs and add to the chicken and add the Cumbrian Damson Cider Vinegar with Local Honey. Season with salt and pepper.
Cover and place in the fridge to marinate for 2-24 hours – the longer, the better
Place the strips of chicken on 8 skewers and grill or BBQ until cooked in the centre and golden brown, turning once, approx 15-20 minutes.
Drizzle with Cumbrian Damson Cider Vinegar with Local Honey and serve.

Photo: © childsdesign

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