Lime and ginger chicken skewers

• Ingredients
• Nutrition

• 750g Lilydale chicken breast fillets, chopped
• 1/3 cup lime and ginger marmalade
• 1/4 cup olive oil
• 1/4 cup sweet chilli sauce

Coleslaw

• 1/2 Chinese cabbage (wombok), shredded
• 1 carrot, peeled, cut into thin sticks
• 1 red capsicum, cut into thin strips
• 1 cup beansprouts, trimmed
• 2 green onions, thinly sliced
• 1/4 cup coleslaw dressing

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• Method
• Notes

1. Step 1
   Thread chicken onto skewers. Place in a ceramic dish. Combine marmalade, oil and sweet chilli sauce. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits. Drain marinade and reserve.
2. Step 2
   Make coleslaw: Combine cabbage, carrot, capsicum, beansprouts and green onion in a bowl. Pour over dressing and toss gently to combine.
3. Step 3
   Preheat barbecue plate on medium heat. Place baking paper on plate. Barbecue skewers, basting with reserved marinade, for 4 minutes each side or until chicken is just cooked through. Serve with coleslaw.