Lime Leaf Chicken with Sweet Chilli & Peanut Dipping Sauce

  • 15 lime leaves
  • 2 garlic cloves
  • 2 tsp fish sauce
  • 1 Tbsp palm sugar
  • 3 spring onions , chopped
  • vegetable oil
  • 4 chicken breasts , cut into small cubes
  • 150ml rice vinegar
  • 200g Palm or Coconut sugar
  • 1 tbsp chopped coriander
  • 1 medium red chilli , finely sliced
  • 1 tbsp roasted peanuts , ground
  1. Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and finely chop. Leave the remaining ones whole. 
  2. Combine the garlic, fish sauce, honey, spring onions and vegetable oil . 
  3. Skewer the chicken , place in a flat dish and pour over the marinade. Refrigerate for at least 30 minutes or until ready to grill.
  4. Make the chilli sauce by heating the rice vinegar and sugar. After it boils, turn the heat down and cook for about 3 minutes until thickened. Cool then add the remaining ingredients. 
  5. Grill the chicken on a bbq, grill pan or frying pan until brown, about 2-3 minutes each side. Serve with the chillie dipping sauce.