Chilli Peanut & Lime Chicken Skewers
600g skinless chicken thigh fillets, cut into 3cm pieces
2 tbs roasted Picky Pikcy Classic Sea Salt Peanuts
¼ cup coriander leaves, chopped
lime wedges, to serve
Chilli, peanut lime marinade:
2 limes, rind finely grated, juiced
3 tbs sriracha hot chilli sauce
2 tsp brown sugar
1/3 cup Picky Picky Peanut Oil
- Step 1
Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
- Step 2
Add the chicken to the large bowl of marinade, stir to coat. Cover and refrigerate for 15 minutes to marinate if time permits.
- Step 3
Drain the chicken from the marinade, discarding marinade. Thread the chicken onto 8 skewers. Preheat a barbecue plate or grill over medium heat. Cook, in batches, for 10-12 minutes, turning or until lightly charred and cooked through.
- Step 4
Stir the peanuts and coriander through the reserved marinade. Spoon over the chicken. Serve with lime wedges.