Tangy lime and coriander chicken pieces on lemongrass skewers. Perfect for a summer bbq, but can also be grilled indoors. (prep time includes marinade time, so may change depending on how long chicken is marinated for)
Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
Place skewers in with marinade and turn to fully coat.
Cover and marinade for 3 hours or overnight.
Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
Combine dressing ingredients in a screw top jar and shake to combine.
Serve chicken skewers over rice (optional) and top with dressing.