Skewered lemon and herb chicken

Marinating • 1 hour, Special equipment • 12 skewers • charcoal grill or barbecue

Serves 4

1–1¼lb (500g) skinless boneless chicken breast

1 garlic clove, finely chopped

1 tbsp finely chopped fresh ginger

1 fresh red Thai chile pepper, finely chopped

1 tsp finely chopped rosemary, plus extra for garnish

4 fresh sage leaves, finely chopped, plus extra for garnish

4 sprigs of fresh thyme leaves finely chopped, plus extra for garnish

handful of flat-leaf parsley, chopped, plus extra for garnish

finely grated zest and juice of 1 lemon

¼ cup olive oil

2 large firm ripe mangoes

juice of 1 lime

sea salt and freshly ground black pepper

Method:

1 Soak 12 wooden skewers in cold water for 1 hour.

2 Cut chicken into bite-size chunks. Combine the chicken, garlic, ginger, chile, chopped rosemary, sage, thyme, parsley, lemon, and oil. Season with salt and pepper, and stir to coat. Marinate at room temperature for 1 hour, or refrigerate for up to 4 hours. Meanwhile, peel the mangoes, and cut in half. Cut each half lengthwise into thin slices. Put in a bowl, add the lime juice, and season with pepper. Stir gently to mix well, and set aside.

3 Heat your grill until medium-hot, and brush with oil. Thread the chicken onto the skewers. Grill, turning occasionally, for 10–15 minutes, and brush lightly with the marinade. Set the skewers aside for 15 minutes, and keep warm. To serve, divide the skewers among 4 plates, add the mango slices, and sprinkle with herbs.

Skewered lemon and herb chicken