20g fresh mint leaves
250ml lime, juice of
1 lime, zest of
125ml Brazilian Cachaça
60ml olive oil
1 tsp cayenne pepper
2 long red chillies, finely chopped
1 heaped tbsp soft brown sugar
1kg chicken breast
Extra mint leaves to garnish
Finely chop ½ the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, oil, cayenne, salt and pepper and mix well.
Pour 1⁄3 of the marinade into a small sauce pan and reduce by half to make a syrup. Set aside.
Meanwhile, cut the chicken in to 3cm chunks and stir well into the remaining marinade.
Cover with cling film and refrigerate overnight for the flavours to infuse.
Prepare your barbecue for grilling (direct method) and allow to pre-heat to a medium heat.
Thread the chicken pieces onto skewers, alternating with mint leaves and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75ºC), baste with the reduced Cachaça syrup.
Serve with a fresh herb salad.