Serves 4-6
800g chicken thigh fillets, cut into 3cm pieces
½ cup lime juice
1 tbsp lime zest
¼ cup dark rum
1 tbsp olive oil
2 long green chillies, seeded, finely chopped
2 tbsp brown sugar
½ cup mint leaves, finely chopped
2 tsp ground cumin
1 red capsicum, finely chopped
1 green capsicum, finely chopped
2 spring onions, thinly sliced
limes, grilled, to serve
flatbreads, grilled, to serve
Combine chicken, ⅓ cup lime juice, zest, rum, oil, chilli, brown sugar, mint and cumin in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.
To make a salsa, combine capsicum, spring onions and remaining lime juice in a small bowl. Season with salt and freshly ground black pepper.
Thread chicken evenly among 16 bamboo skewers. Preheat a barbecue or char grill on medium. Cook on barbecue for 3 minutes each side or until cooked through.
Serve the chicken skewers with grilled limes, flatbreads and salsa.
