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

To serve

1 tbsp fresh cilantro leaves

2 tbsp sweet chili sauce

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
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