4 limes, juice, plus zest of 1

1 bunch cilantro, stalks and leaves chopped separately

1½ tsp sugar

¾ tsp fish sauce

1 tbsp olive or rapeseed oil

1 red chili chopped

1 tbsp garlic infused oil

1 tsp ginger paste

8 skinless chicken breasts

sweet chili sauce, to serve


In a bowl, mix the lime juice, zest, cilantro stalks, sugar, fish sauce, oil, garlic infused oil and ginger 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 cilantro leaves.

Recipe adapted from: Good Food

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