Jamie Oliver’s Chicken Pancetta Skewers for Parties are bold, festive, and made for sharing. Juicy chicken thighs, smoky pancetta, sausage, mushrooms, red onion, and sweet dried fruit are threaded onto skewers, roasted until golden and gnarly, then served over rich, creamy Parmesan polenta. Packed with flavor, texture, and aroma, this dish is pure Jamie Oliver—rustic, generous, and crowd-pleasing.
Why Everyone Will Love This Recipe
- Sweet, salty, savory flavors in every bite
- Perfect party food that looks impressive but is easy to make
- Rosemary, citrus, and spice add incredible depth
- Served with creamy polenta for a complete dish
- Can be prepped ahead and baked just before serving
What Makes These Skewers Special?
This recipe goes beyond basic chicken skewers. Pancetta and sausage add richness, dried apricots and prunes bring sweetness, and rosemary, bay, garlic, and clementine create a fragrant marinade. Jamie’s clever tip of using woody rosemary sprigs as skewers adds even more flavor—and serious wow factor.
Cooking Tips
- Soak wooden skewers to prevent burning—or use rosemary sprigs for aroma.
- Don’t overcrowd the skewers; air helps everything caramelize.
- Chicken thighs stay juicier than breast meat.
- Turn skewers halfway for even browning.
- Keep polenta warm with a lid and loosen with hot water if needed.
Frequently Asked Questions
Can I make these skewers ahead of time?
Yes. Assemble the skewers up to 24 hours ahead, cover, and refrigerate. Roast just before serving.
Can I cook these on the grill?
Absolutely. Grill over medium heat, turning often, until cooked through and nicely charred.
What can I substitute for pancetta?
Streaky bacon works well, though pancetta gives the best flavor.
Do I have to serve them with polenta?
No, but it’s delicious. They also pair well with flatbreads, salad, or roasted vegetables.
Are the dried fruits necessary?
They’re optional, but they balance the salty meats beautifully.
How to Store
Store leftover skewers and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
How to Freeze
Freeze cooked skewers (without polenta) for up to 2 months. Thaw overnight in the fridge and reheat until hot.
Ingredients
- 1 bunch rosemary (about 20 g), leaves stripped
- 3 garlic cloves, peeled
- 3 fresh bay leaves
- Olive oil
- 3 clementines, juiced
- Red wine vinegar, to taste
- 1 tsp mixed spice
- 400 g free-range chicken thighs, skinless and boneless
- 3 slices higher-welfare pancetta
- 3 higher-welfare pork sausages
- 250 g chestnut mushrooms
- 1 red onion
- 12 dried apricots
- 12 prunes
- Sea salt and black pepper
Polenta
- 400 g coarse polenta
- 100 g Parmesan cheese, finely grated
- 100 g unsalted butter
How to Make Jamie Oliver’s Chicken Pancetta Skewers
- Preheat oven to 200°C / 400°F / gas 6. Soak 12 skewers (or rosemary sprigs) in cold water.
- Make the marinade: In a pestle and mortar, bash rosemary leaves, garlic, bay leaves, and a pinch of salt into a paste. Muddle in 1 Tbsp olive oil, clementine juice, a splash of red wine vinegar, and mixed spice. Transfer to a large bowl.
- Prep ingredients: Halve chicken thighs and pancetta, cut sausages into chunks, halve mushrooms, and quarter the red onion into petals.
- Combine: Add all ingredients to the bowl along with apricots and prunes. Season with salt and pepper and toss well.
- Thread skewers: Divide and thread ingredients onto skewers, folding pancetta and chicken loosely.
- Roast: Place on a baking tray and roast for 30 minutes, turning halfway, until golden and cooked through.
- Make the polenta: Bring 2 litres salted water to a boil. Gradually whisk in polenta. Simmer gently for 40 minutes, stirring regularly.
- Finish polenta: Stir in Parmesan and butter. Adjust consistency with hot water if needed. Season to taste.
- Serve: Spoon polenta onto a platter, top with skewers, and serve immediately.
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