Thai chicken skewers
Ingredients
- 3 tablespoons Lime juice
- 3 tablespoons Fish sauce
- 3 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Garlic crushed
- 1 tablespoon Chilli flakes, or birds-eye chilli finely diced
- 2 tablespoons Thai basil finely chopped
- 2 tablespoons Vietnamese Mint finely chopped
- 2 tablespoons Coriander finely chopped
- 600 grams free-range chicken thighs boneless and skinless
Method
Cut the chicken into 3 cm squares ready for skewering. ( or ask your butcher to do this when buying)
In a small bowl, combine the ingredients for the marinade by whisking. Place the chicken pieces in a dish and pour the marinade over. Stir to coat.
Cover and marinate in the fridge for 30 minutes to overnight. If you’re using wooden skewers, soak them in water while the chicken marinates.
Prepare your BBQ or spray a large frying pan with olive oil. Cook the chicken for around 25 minutes, turning regularly so that it’s brown all over and cooked through.
See our serving suggestions for side dishes or simply add a fresh, green salad.
Read the guide: Thai Chicken Skewers
