BBQ Honey Lime Chicken


400g de-boned chicken meat, cut into 3cm cubes

Several stalks of lemon grass, trimmed
Several satay skewers


Marinade: 1 ½ tbsp fish sauce; 3 tbsp honey; 1/2 tsp pepper; Salt to taste; 3 cloves garlic; 15–16 kaffir lime leaves, torn into pieces; 2 stalks spring onion; 1/2 tsp coarsely ground black pepper; 1–2 tbsp corn oil for brushing
Dipping sauce: 5–6 bird’s eye chilies, chopped, 4 cloves garlic, finely chopped, 5–6 coriander leaves, finely chopped, 100g organic cane sugar, 100ml fish sauce, 200ml water, 1 tbsp apple cider, 50ml freshly squeezed lime juice

Combine fish sauce, honey, salt and pepper in a mixing bowl. Add in chicken to mix, then leave aside. Prepare lemon grass stalks by poking each lemon grass stalk with a bamboo skewer through the centre. This is to secure the lemon grass stalk firmly so that there is a good hold when piercing it through with marinated chicken meat. Put spring onion, garlic, kaffir lime leaves and a little lime juice, if necessary, in a food processor. Process until fine, then add to the chicken. Stir well to mix, then transfer into an airtight container and refrigerate for several hours. Skewer the marinated chicken, three pieces at a time, in each lemon grass stalk. Brush with extra corn oil and grill over a BBQ grill, turning from time to time for about 10–15 minutes or until cooked through. Keep brushing with oil and any remaining marinade. Serve with dipping sauce. To prepare dipping sauce: Combine water, sugar and fish sauce in small saucepan. Simmer until sugar dissolves. Leave aside to cool completely. Add the rest of the ingredients and stir well. Set aside for use later.

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