Last Updated: Sep 25, 2025

Unoaked Chenin loves bright acidity and stone fruit. By adding charred nectarines to citrusy chicken skewers, you echo the wine’s crispness and orchard-fruit notes. The thyme and smoke from the coals bring depth without
overpowering the wine’s freshness.

Serves 4

• 600g free-range chicken thighs, cubed
• 2 ripe nectarines, cut into wedges
• Zest & juice of 2 lemons
• 2 tbsp honey
• 2 tbsp olive oil
• 2 garlic cloves, finely grated
• 1 tbsp fresh thyme leaves
• Salt & cracked black pepper
• Skewers

1. Combine lemon juice & zest, honey, olive oil, garlic, thyme, salt, and pepper. Add chicken and marinate for 1 hour.
2. Thread chicken and nectarine wedges alternately onto skewers.
3. Braai over medium coals, brushing with extra marinade, until golden and lightly charred.
4. Serve over a bed of rocket with crumbled feta and a drizzle of olive oil.

The juicy nectarines mirror the Chenin’s fruitiness, while the grilled chicken keeps it savoury and satisfying.