Instructions

Ask your butcher to slice chicken breast into fillets for you; one finger thick would be ideal. Once home, cut chicken fillets into strips that resemble the shape of a snake, with one end wider (the snake’s head) than the other (the tail). Season only slightly, as we will be using a marinade that contains soy.
Prepare the marinade by mixing oil with soy sauce, mustard, crushed garlic, lime zest, oregano and chutney to taste. Add chicken snakes to the marinade, stirring well to allow marinade permeate everywhere. Cover with plastic wrap and keep in the fridge for a couple of hours.
In the meantime put the wooden skewers to soak in cold water. This will make inserting the chicken strips into the skewer easier and help them hold the grilling temperature. Once time has elapsed, remove chicken strips from the marinade. Starting with the narrow end thread one chicken strip on each skewer towards end of the stick. Finish off with a cherry tomato if desired. Cook in a Vulcan Plus Magefesa electric grill, turning occasionally so that they get evenly browned. Serve with oregano yogurt sauce, chimichurri or cilantro mayonnaise.