Mexican Chicken Skewers with Rice and Picante Salsa

Step 1

Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.

Step 2

Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.

Step 3

Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.

Step 4

Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.

Step 5

Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.

Step 6

Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.