Grilled Chicken with Spicy Peanut Coriander Glaze

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2 large chicken breasts, cut into roughly 12 thin strips, no skin, the inner fillets will make 2 on their own
6 slices air dried ham, cut into two lengthways, giving you 12 strips
salt and freshly ground black pepper
175g peanut butter, roughly
dash of fish sauce
2 tbsp tamarind
4 tbsp runny honey
pinch chilli powder
8-10 tbsp water
juice 3 fresh limes
4 tbsp finely chopped coriander, optional
finely grated zest from 2 of the limes above

Place the peanut butter, fish sauce, tamarind, honey, chilli, water and lime into a small saucepan and gently heat until you have a sauce consistency, adjust if needed when cool with a little water or oil. Add the coriander and lime zest once cool.
Thread the chicken onto skewers, the wrap the thin sliced air dried ham around the chicken. Secure either end on the stick.
Gently cook the seasoned skewers in a little oil for 2-3 minutes turning so you get a nice colour.
Add a little sauce and coast the chicken well and reduce slightly, so the sauce glazes.
Serve with cold dipping sauce.

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