Ingredients
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4 boneless skinless chicken breasts
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2 garlic cloves, crushed
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1 tablespoon fresh ginger, grated
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4 tablespoons honey
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2 tablespoons soy sauce
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4 tablespoons lime juice
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1 fresh red chile, seeded and finely sliced
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1 tablespoon fresh mint leaves, roughly chopped
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1 fresh red chile, finely chopped (seeded if you wish)
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1 spring onion, diagonally and thinly sliced
Instructions
- You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
- Cut each breast leangthwise into 3 strips.
- Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
- Add chicken to remaining mixture and toss to coat evenly.
- Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
- Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
- Thread 2-3 chicken strips onto each skewer.
- Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
- Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.