Ingredients
-
- 6
chicken breasts, cut in 24 pieces (or 24 chicken breast fillets)
- 6
- For the marinade
-
- 50g/2oz
lime leaves, chopped - 50g/2oz
coriander, chopped - 3 limes, juice and
zest grated - dash of
soy sauce - 1 tsp grated
ginger - 1 tbsp
honey - ½ red
chilli, de-seeded and finely chopped - dash of
vegetable oil
- 50g/2oz
- For the lime and coriander dip
-
- 250ml/8½fl oz
crème fraîche - 1 tbsp grated
stem ginger in syrup - handful
coriander, chopped - dash of sweet
chilli sauce - 1
lime, juice only - 2 limes,
zest only - you will need bamboo or metal skewers (if using bamboo, soak them for 6 hours)
- 250ml/8½fl oz
Preparation method
-
Soak skewers in water for 6 hours if you are using bamboo.
-
Mix all the marinade ingredients together and marinate the pieces of chicken in the mix.
-
Thread the chicken onto skewers.
-
Char grill them lightly before finishing them off in the oven for 10 minutes.
-
To make the dip, mix all the ingredients together stirring the juices in lightly.
Required techniques
James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 6
