1 tablespoon Billington’s Natural Dark Brown Molasses Sugar

1 tablespoon olive oil

1 tablespoon white wine vinegar

Finely grated rind and juice of ½ a lime

½ teaspoon ground coriander

½ teaspoon chopped fresh coriander or parsley

Salt and freshly ground black pepper

3-4 lbs skinned and boned chicken breasts, cut into chunks

Rice or noodles to serve 2, following instructions on package

In a shallow bowl, mix together the Dark Molasses Sugar, olive oil, soy sauce, vinegar, lime rind and juice, ground and chopped coriander or parsley.  Season with a little salt and pepper and stir well.

Put the chicken into the bowl and mix the marinade.  Cover and refrigerate for at least 30 minutes, so that the chicken absorbs the flavors.

Thread the chicken onto kebab sticks or wooden satay sticks and cook on the preheated grill.  Baste the kebabs with the remaining marinade and turn them often, basting each time until cooked and golden brown.

Serve the kebabs on a bed or rice or noodles, garnished with lime slices and sprigs of fresh coriander or parsley.