Serves: 8 - Prep time - 15 min - Marinating time - 30 min - 8 hours - Cook time - 6-8 minutes
3 x 750 g Coles Brand RSPCA Approved Chicken Breast Fillets, cut lengthwise into 1cm-thick slices (8 slices from each breast)
2 tbsp Finely Chopped Fresh Coriander
2 tbsp Olive Oil
2 tsp Lime Zest
2 Cloves Garlic, crushed
1 tsp Sesame Oil
1/2 tsp Sea Salt
24 Bamboo Skewers, soaked in warm water for 30 mins, or Metal Skewers, if preferred
Lime Wedges, to serve
Mango-peanut dipping sauce
1 Ripe Mango, peeled, pitted, very coarsely chopped
1/2 cup Smooth Peanut Butter
1/4 cup Fresh Lime Juice
2 tbsp Firmly Packed Brown Sugar
2 tbsp Reduced Salt Soy Sauce
1½ tbsp Lime Zest
1 tbsp Hoisin Sauce
1½ tsp Fish Sauce
1 tsp Sambal Oelek
1 large clove Garlic, peeled
1/2 tsp Sesame Oil
- In a medium bowl, toss the chicken, coriander, olive oil, lime zest, garlic, sesame oil, and salt to coat. Cover and refrigerate for at least 30 mins and up to 8 hrs.
- Meanwhile, in a blender or food processor blend the Mango-peanut dipping sauce ingredients on high speed until very smooth. Add more sambal oelek if you like more heat.
- Preheat barbecue or char-grill pan over high heat. Thread 1 slice of chicken onto each skewer. Working in 2 batches, grill the chicken skewers for 1½ mins per side, or until slightly charred and cooked through, but still juicy.
- Spoon a large dollop of sauce onto each of 8 plates. Place 3 skewers and lime wedges next to the sauce on each plate. Transfer remaining sauce to a small bowl and serve with the skewers.