I’m always on the hunt for great fingerfood recipes. I love serving a wide array of dishes, small bites that can be wolfed down in an instant, before moving on to the next tasty morsel. This recipe appeared in Ica Buffé, a magazine by the grocery store chain Ica. (Really hit and miss by the way, sometimes the magazine is completely crap, and sometimes it holds some nice surprises.) Per made these chicken skewers for our Eurovision party a few weeks ago! They were really nice – salty, sweet and sour all at the same time, with an aromatic twist from the lime peel. Add some chilli if you want them to have more of a kick!
Lime Chicken skewers with Hoisin Sauce
Makes about 20 skewers
1 kilo chicken breasts, cut into long strips
240 ml (about 1 cup) hoisin sauce
Start by grating the peel of the lime. Press the limes, and mix the juice with the peel, some salt and the hoisin sauce. (And chilli, if you want!) Reserve half (it will be the dipping sauce) and marinate the chicken in half for at least a few hours, or over night.
Thread the chicken pieces onto wooden skewers, and either barbecue, or bake in the oven. Per made ours at about 200°C for 10-15 minutes. (We have a convection oven, so raise the temperature slightly for a conventional oven.)
Serve with the dipping sauce.
Recipe in Swedish:
Kycklingspett med hoisinsås och lime