Thai chicken skewers
Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé
Difficulty and servings
Serves 8 as a starter, 16 as a canapé
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus marinating
- In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
- Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
- Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
- Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
- Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
DINNER PARTY TIP
Thread the chicken onto skewers before your guests arrive. Cook in batches as needed.
PER SERVING
153 kcalories, protein 30.3g, carbohydrate 1.4g, fat 2.9 g, saturated fat 0.5g, fibre 0.1g, sugar 1.2g, salt 0.3 g
Recipe from bbcgoodfood.com, February 2012.
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http://www.bbcgoodfood.com/recipes/1993641/
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Ingredients
- 4 limes , juice, plus zest of 1
- 1 bunch coriander , stalks and leaves chopped separately
- 1½ tsp sugar
- ¾ tsp fish sauce
- 1 tbsp olive or rapeseed oil
- 2 garlic cloves , crushed
- 1 tsp ginger paste
- 1½ tsp Thai curry paste
- 8 skinless chicken breasts
- sweet chilli sauce , to serve
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Difficulty and servings
Serves 8 as a starter, 16 as a canapé
Preparation and cooking times
Prep 10 mins
Cook 10 mins
plus marinatingIngredients
- 4 limes , juice, plus zest of 1
- 1 bunch coriander , stalks and leaves chopped separately
- 1½ tsp sugar
- ¾ tsp fish sauce
- 1 tbsp olive or rapeseed oil
- 2 garlic cloves , crushed
- 1 tsp ginger paste
- 1½ tsp Thai curry paste
- 8 skinless chicken breasts
- sweet chilli sauce , to serve
PER SERVING
153 kcalories, protein 30.3g, carbohydrate 1.4g, fat 2.9 g, saturated fat 0.5g, fibre 0.1g, sugar 1.2g, salt 0.3 g
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11 March 2012
GiorgioKrishna commented on this recipe
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11 March 2012
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29 September 2012
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