Ingredients
For the chicken
- 8 free-range chicken thighs, sliced
- 200ml (7 fl oz) sweet chilli sauce
- juice 1 lime
- 2 garlic cloves, crushed
for the pickled slaw
- ¼ each red and white cabbage, shredded
- 3 carrots, grated
- 75ml (3 fl oz) rice vinegar
- 11/2 tbsp sugar
- 1tsp salt
- 2tbsp chopped coriander
Method
Make the slaw first. Combine all the ingredients apart from the coriander in a shallow bowl, so the liquid can touch most of the veg. Leave for half an hour, stirring occasionally, then squeeze out the excess liquid and stir through the coriander.
Combine the chicken thighs with the sweet chilli, lime and garlic and heat the grill to high. Thread onto skewers then grill on an oiled sheet for 5 minutes on each side, until blackened and cooked through. Serve immediately with the slaw on the side.
Top Tip for making Sweet Chilli Chicken Skewers with Pickled Slaw
You can marinate the chicken and make the slaw the night before.
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.