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Cuisine: Modern Australian
Prep Time: 3 hr(s) 10 min(s)
Cook Time: 10 min(s)
Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu.
Wine match Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills, SA
In my head, I don’t usually put lime and vanilla together, but this bright and breezy dish seems like just the thing for enjoying on a warm day at a barbecue. And so you’ll want an outdoor friendly white to go with it. No real fat, chilli heat or heavy sauce to worry about so you can pick a white that is delicate and clean. This is the second visit this series to the Austrian Gruner Veltliner variety because I think it has such food-friendly properties. It calls to mind citrus and light stone fruit sprinkled with spicy white pepper, and so you get interest and plenty of fresh, clean flavours and acidity – definitely one to try if you get the chance.
800g chicken breast, cut into 2cm squares
Olive oil, to coat chicken
1½ tbsp ground vanilla salt and lime zest
Pinch of pepper
2 garlic cloves, grated
Soak the skewers in water for 20 minutes (or for as long as the chicken is marinating).
In a large bowl, combine the chicken, olive oil, ground vanilla salt and lime zest, pinch of pepper, juice of half of the lime and the garlic. Cover and marinate in the fridge for 3 hours.
Skewer the chicken pieces and cook on a hot barbecue or grill plate until ready. Squeeze the juice of the remaining lime over the chicken skewers while cooking.
Serve hot with salad, rice or vegetables.
If you enjoyed this Vanilla-and-lime chicken skewers recipe then browse more Modern Australian recipes, barbecue recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular orange and almond cake recipe.
Created by George Gonthier
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