Grilled Chicken Skewers

clock 20 minutes + 20 minutes bowl Serves 14

Ingredients

  • 500g chicken thighs, cut into 3cm pieces
  • 1 Tbsp brown sugar, plus 1 1/2 Tbsp for the Dipping Sauce
  • 1 Tbsp fish sauce*
  • 2 Tbsp white vinegar
  • 2 sprigs fresh coriander, bruised and chopped, plus extra to serve
  • 12 bamboo skewers
  • 1/4 cup vegetable oil
  • Lime wedges, to serve
  • Dipping Sauce:
  • 1 shallot, finely chopped
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1/3 cup fish sauce*
  • 1/4 cup lime juice
  • 1 tsp dried chilli flakes
Buy these ingredients now
Loading the player...

How to Chop Herbs

Method

  • 1. Place chicken, sugar, fish sauce, vinegar and coriander in a medium-sized bowl. Toss until well coated in mixture. Cover and refrigerate for 2 hours or overnight.

  • 2. To make the dipping sauce, combine ingredients in a small bowl and stir to combine.

  • 3. Thread chicken onto skewers and brush with oil.

  • 4. Preheat a barbecue on high and cook skewers for 4 minutes on each side or until cooked through.

  • 5. Serve skewers with dipping sauce, lime wedges and sprinkled with extra coriander.

  • * Check fish sauce is gluten free.

Related Recipes