Golden chicken skewers are irresistible when imbued with a smokiness from the barbecue, but they’re just as delicious cooked in a pan. Add a fluffy, lime-flecked rice and a crisp cucumber salad for an Asian-inspired feast.
Place rice in a saucepan with 310ml (1¼ cup) cold water over medium heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through.
Remove lid and stir through coconut milk. Finely zest ½ the lime over rice and fluff with a fork. Leave covered until ready to serve.
Cut chicken into 3cm pieces. Place in a bowl with oil, turmeric, fish sauce and ½ the sweet chilli sauce and mix to coat chicken. Set aside to marinate while you make the cucumber salad.
Roughly chop cucumber and peanuts and place in a bowl. Squeeze over juice from ½ the lime and sprinkle with salt. Toss to combine and set aside.
Thread chicken onto 4 skewers. Heat a chargrill pan or barbecue over high heat, add skewers and cook, turning regularly, for 6–7 minutes or until chicken is cooked through.
Cut remaining lime into wedges. Pick coriander leaves from their stems. Divide lime and coconut rice between plates. Top with skewers, cucumber salad and coriander leaves and serve with lime wedges and remaining sweet chilli sauce.