Honey Sriracha Chicken Skewers

1. You can use breast fillets if you want but you won't achieve the same glazed look because you need the fat in the thigh fillets. I'd recommend using an extra tablespoon of oil to cook these if you use breast fillets, to help make them glazed.

2. You might think it's odd to have mustard in an Asian-style marinade but you can't taste it at all! It helps thicken the sauce to make it a glaze and adds extra layers of flavour.

3. The glaze adds flavour to these skewers so you don't need to marinade more than 20 minutes but you can if you want. Keep the Marinade for basting in the fridge until ready to cook.

4. The idea with this recipe is to use the Reserved Marinade to baste the skewers ONCE COOKED. This way they only need mere seconds to caramelise (rather than worrying about cooking marinade that raw chicken has been sitting in so that it is safe to consume).

5. To make the Coriander/Cilantro Lime Rice that is pictured, I combined 1 cup of long grain rice with 1 1/2 cups of water in a saucepan (lid on) over medium high heat. Bring it to a simmer, then turn down to low. Cook for 12 minutes, then take it off the heat and rest for 10 minutes. Stir through 1/4 cup chopped coriander leaves, the zest and juice of one lime and a good pinch of salt.

6.Nutrition per serving, assuming 4 servings.