Recipe by: Adrian Richardson
500g La Ionica chicken breast, cut into cubes
Maple Lime Marinade
½ bunch coriander, finely chopped
2 sprigs of spring onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger, peeled and finely chopped
1 lime, juiced
1 tbsp maple syrup
1 tbsp hot chilli sauce
1 tsp light soy sauce
Pinch salt and pepper
1 tbsp extra virgin olive oil
Lime, cut into wedges, to serve
- Coat the chicken pieces with the marinade ingredients. Cover and leave in the fridge overnight if time permits.
- Thread 4-5 pieces of chicken onto a skewer, and repeat until all of the pieces have been used.
- Heat a grill pan or barbeque. Turn heat down to medium. Grill the chicken for 10-15 minutes, turning to cook on all sides, or until the chicken is cooked through.
- Squeeze over fresh lime to serve.