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Yakitori with raspberry and lychee chutney


  • 1 jar of Didden Raspberry-Lychee chutney (220 g)
  • 600 g chicken (thighs, or if possible, breast)


  • Cut the chicken into 2 cm cubes. 
  • Marinate the chicken in a bowl with the Raspberry-Lychee chutney. Regularly stir. 
  • Put for at least two hours in the fridge. 
  • Skewer the chicken cubes. Grill / barbecue the skewers for 5 minutes or put them in a preheated oven (180°C). 
  • Serve the yakitori. 
Enjoy your meal!