Lime Chicken on Lemongrass Skewers

12		fresh lemongrass stalks
1/3 cup		peanut oil
1 Tbs		grated lime rind
¼ cup		fresh coriander leaves
6		single chicken breast fillets
¼ cup		lime juice
2 small		bird's eye chillies
1/3 cup		macadamia oil
1 tsp		raw sugar
1 clove		garlic

1	Cut lemongrass stalks into 30cm lengths. Grate lime rind. Coarsely shop coriander leaves. Seed and chop chillies finely. Crush garlic clove.
2	Cut 3cm off the end of each lemon grass stalk; reserve stalks. Chop the 3cm pieces finely then combine in large shallow dish with peanut oil, rind and coriander.
3	Cut each fillet into strips crossways; thread strips on each lemon grass stalk "skewer".
4	Place skewers in dish, turning to coat chicken in lemon grass marinade. Cover and refrigerate 3 hrs, overnight or freeze.
5	Cook skewers on heated oiled barbecue, uncovered, until chicken is browned all over and tender.
Dressing:
1	Combine lime juice, bird's eye chillies, macadamia oil, raw sugar and garlic in a jar, shake well; serve with chicken skewers.

Servings: 6