Brazilian Cachaça Chicken Kebabs


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.