BBQ Chicken and Peach Skewers with Lime Crema

Ingredients

700 g chicken thigh fillets, cut into 3 cm pieces
2 Tbs lime juice
1 1/2 Tbs honey
1 Tbs vegetable oil
3 tsp chipotle chillies in adobo sauce
1 garlic clove, crushed
1/2 tsp ground cumin
3 yellow peaches, stoned, cut into thin wedges
250 g packet microwavable brown rice and quinoa
2 spring onions, sliced
2 Tbs chopped coriander
Coriander sprigs, to serve
Lime cheeks, to serve

Lime crema:

1/2 cup (120 g) sour cream
1 lime, rind finely grated, juiced
1 garlic clove, crushed

Method

Place chicken in a shallow glass or ceramic dish. Combine lime juice, honey, oil, chilli or salsa, garlic and cumin in a bowl. Pour over the chicken and toss to combine. Cover and place in the fridge for 15 minutes to develop the flavours.

Meanwhile, to make the lime crema, combine the sour cream, lime rind, lime juice and garlic in a small bowl. Season.

Thread the chicken and peach onto metal or soaked bamboo skewers. Heat a barbeque grill or char-grill on medium. Spray skewers with a little olive oil spray. Cook on the grill for 7 minutes each side or until golden brown and cooked through. Transfer to a plate.

Heat the rice and quinoa following packet directions. Transfer to a heatproof bowl with the spring onion and chopped coriander. Toss to combine. Divide among serving plates. Top with the skewers and drizzle with lime crema. Serve with coriander and lime.

Credits: Coles

Photo Credits: Coles