Thai Chicken Skewers

These Thai skewers are a great addition to any BBQ party. You could also make these with pork.

September 14, 2010

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Thai Chicken Skewers

makes about 12

450g deboned chicken thighs
2 garlic cloves, chopped
4 tbsp fish sauce
1 tbsp light soy sauce
110ml coconut cream
110ml vegetable oil
1/2 tsp dried chili flakes
1 handful mint leaves

For the dipping sauce:

1 tbsp fish sauce
2 tbsp lemon juice
1 tbsp light soy sauce
1 tsp fresh chopped chili
1 tbsp sugar

Cut the chicken thigh fillets lengthways into two.

Combine all the skewer ingredients (except for the chicken) in a bowl until they are well mixed. Add the chicken and cover it in the marinade. Cover with cling film and chill in the fridge for at least 4 hours.

Meanwhile prepare the dipping sauce. Mix all the ingredients, cover with cling film and chill until needed.

Once the chicken is ready, skewer each chicken piece onto a wooden skewer. Heat up the grill of your oven and place the skewers underneath. Cook the skewers for about 5 minutes on each side, until the chicken turns golden.

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