Thai Chicken Skewers

Method

1. Cut each chicken fillet into six long pieces and place into a shallow dish
2. Stir lime juice and honey in a small bowl with garlic, ginger and chilli. Pour over the chicken ensuring it’s coated well. If you have time, cover with cling film and marinate in the fridge for one hour for extra spiciness
3. Remove the chicken pieces from the marinade and thread onto a skewer
4. Lightly salt the chicken and grill on both sides until thoroughly cooked

For the Dip
Stir yogurt, red wine vinegar, golden syrup and chilli flakes together.

To Serve

• If you really want to impress your guests, thread some blanched mange tout on to your skewer to curve around the chicken
• Arrange onto a serving plate and serve with chilli dip

*Tip - Get ahead of yourself and prep the night before, marinate chicken overnight then grill just before serving.