Chicken On Lemongrass Skewers

• 6 stalks lemongrass
• 1/3 cup peanut oil
• 1 tablespoon lime rind, grated
• 1/4 cup coriander leaves, coarsely chopped
• 6 chicken breasts
• Dressing
• 1/4 cup lime juice
• 2 small birds eye chiles, seeded and finely chopped
• 1/3 cup macadamia nut oil
• 1 tablespoon raw sugar
• 1 garlic clove, crushed

1. Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
2. Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
3. Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
4. Place skewers in with marinade and turn to fully coat.
5. Cover and marinade for 3 hours or overnight.
6. Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
7. Combine dressing ingredients in a screw top jar and shake to combine.
8. Serve chicken skewers over rice (optional) and top with dressing.

stalks lemongrass, peanut oil, lime rind, coriander leaves, chicken breasts, dressing, lime juice, chiles, nut oil, sugar, garlic

Taken from www.food.com/recipe/chicken-on-lemongrass-skewers-218252 (may not work)