• Cut the chicken into equally sized chunks and place in a large bowl.
• Blitz all the marinade ingredients in a blender for about 30 seconds. (add a little bit more water if necessary but you want quite a thick consistency)
• Pour the marinade over the chicken and mix well. Allow to marinade for 30 minutes for maximum flavour.
• Carefully pierce each piece of chicken onto a skewer. Once all four skewers are filled, place onto a baking tray covered in foil. (I was using wooden skewers for this recipe so I also covered the end of the skewers in foil so they didn’t burn)
• Pre heat the grill to medium and cook the skewers for 7 – 8 minutes each side until cooked through making sure to allow them to rest for 5 minutes before serving. Cooking times may vary depending on how big you cut chicken pieces into.

Optional

• I topped my chicken skewers with fresh coriander, fresh chilli and served on a platter with some lemon and chilli infused wholegrain rice, tenderstem broccoli, fresh lime and a pot of peanut dipping sauce which I topped with fresh chilli and crushed peanuts.