8 skinless chicken breasts
For the marinade
2 tbsp sweet chili sauce
1 tsp garlic infused oil
1 tsp minced lemongrass
1 tsp chili paste
1 tsp minced galangal or ginger
1 lime, zest and juice
1 tbsp light brown sugar
1 tbsp fresh cilantro leaves
Serves - 4
In a bowl, mix the marinade ingredients together. Slice each chicken breasts into 4 strips lengthways and coat with the marinade.
Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.
Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.
Arrange on a platter. Serve with a pot of sweet chili sauce and a sprinkling of coriander leaves.
Recipe adapted from: Good Food