Chicken on Lemongrass Skewers

Description: Tangy lime and coriander chicken pieces on lemongrass skewers. Perfect for a summer bbq, but can also be grilled indoors. (prep time includes marinade time, so may change depending on how long chicken is marinated for)

Ingredients:

• 6 stalks lemongrass
• 1/3 cup peanut oil
• 1 tablespoon lime rind, grated
• 1/4 cup coriander leaves, coarsely chopped
• 6 chicken breasts
• 1/4 cup lime juice
• 2 small birds eye chiles, seeded and finely chopped
• 1/3 cup macadamia nut oil
• 1 tablespoon raw sugar
• 1 garlic clove, crushed

Steps:

1. Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
2. Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
3. Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
4. Place skewers in with marinade and turn to fully coat.
5. Cover and marinade for 3 hours or overnight.
6. Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
7. Combine dressing ingredients in a screw top jar and shake to combine.
8. Serve chicken skewers over rice (optional) and top with dressing.