Wild Rice with Grilled Chicken and Maple-Lime Drizzle

Mix the chicken strips with sunflower oil, lime zest, and wild bergamot in a bowl. Let sit for at least an hour, or overnight if you have time.

Thread the marinated chicken onto soaked wooden skewers, weaving them so the meat lies flat. (If the skewers resist going through, make a small cut with your knife first)

Build your fire hot or heat your grill to medium-high. Oil the grates well.

Grill the skewers for 3-4 minutes per side until the chicken is cooked through and has good char marks.

While the chicken cooks, combine maple syrup, lime juice, minced garlic, and chile in a small jar. Shake until smooth.

Serve the skewers over warm wild rice and drizzle with the maple-lime mixture.