Allergy free coconut, lime and chilli chicken skewers recipe

Ingredients

• ½ lime, juiced
• ⅓ cup coconut milk
• 3 garlic cloves, crushed
• 1 long red chilli, finely chopped, or 1 tsp chilli flakes
• 1 tbsp fish sauce
• 1 tbsp allergy free soy sauce replacer
• 750g chicken, sliced 1cm thick or diced

Method

• Using a vegetable peeler cut long strips of rind from the lime.
• Combine the coconut milk, garlic, chilli, fish sauce, soy sauce replacer and lime juice in a shallow dish.
• Reserve 2 tablespoons of the marinade.
• Add the chicken to the remaining marinade and toss to coat.
• Cover the chicken with cling wrap and refrigerate for 3-4 hours.
• Cook on or under a medium-high heat, using a grill, bbq or griddle.
• Thread the chicken onto some pre-soaked bamboo skewers, reserving the marinade.
• Cook, brushing with the reserved coconut milk mixture, for 2-3 minutes each side or until lightly charred and cooked through.