Sunday, February 15, 2009

2. Grilled Chicken Skewer

Ingredients :



150 ml

2 teaspoons

1 teaspoon

3 tablespoons

2 tablespoons

3 tablespoons

1/2 teaspoon

large chicken thighs, total weight about 1 kg

cloves garlic, finely chopped

coconut milk

ground coriander

each ground cumin and ground turmeric

light soy sauce

fish sauce

light brown sugar

crushed dried chilies

Method :

Using a sharp knife, slit along underside of each chicken thigh and remove bone, scraping flesh from bone. Cut each boned thigh into 6 pieces. Put in a bowl. In a small bowl, mix together garlic, coconut milk, coriander, cumin and turmeric. Pour over chicken. Stir to coat then cover and refrigerate for 2-12 hours. To make sauce, in a small serving bowl, mix together lime juice, coriander, soy sauce, fish sauce, sugar and chilies. Set aside. Soak 8 short wooden or bamboo skewers for 30 minutes. Preheat grill. Thread chicken, skin side up, on skewers. Place on oiled grill rack and cook for 4-5 minutes. Turn over and cook for further 2-3 minutes until juices run clear. Serve with sauce.

Serves 4-6

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