2.5 kg chicken thigh fillets, trimmed, cut into 2.5cm cubes
2 x 25 g sachets lemon and herb peri-peri mild rub
6 garlic cloves, crushed
4 red onions
6 yellow peaches, halved and flesh diced
1 red capsicum, finely diced
½ tsp mild chilli powder (optional)
½ cup chopped fresh coriander
juice of 2 limes
- Combine chicken, lemon and herb peri-peri rub, garlic, ¼ cup olive oil and 1 teaspoon black pepper in a large glass bowl. Cover and chill for at least 2 hr or overnight.
- Cut 3 of the red onions into 1.5cm thick wedges and place into a bowl. Thread the chicken and red onion wedges alternately onto 20 pre-soaked bamboo skewers. Cover and chill until required.
- To make the salsa, finely dice remaining red onion and place into a large bowl. Add the diced peach, capsicum, chilli powder, coriander and lime juice. Toss to combine. Transfer to a serving plate, cover and chill for at least 1 hr.
- Preheat a barbecue over medium-high heat and lightly oil. Grill chicken for 8-10 min, turning often. Transfer chicken to a foil tray. Place tray in centre of barbecue. Close the lid and cook for 10-15 min or until chicken is cooked through. Arrange chicken over the salsa and serve with lime wedges and fresh coriander sprigs.