If your family are fans of Thai flavours, you absolutely must try these lemongrass and coriander chicken skewers. Now I know some of you will reel back in horror at the thought of serving these flavours up to your kids, but I assure you the heat is barely noticeable and anything served on a stick gets you over the no way into maybe a nibble territory!
An easy and flavoursome dish to please the masses, we’ve enjoyed this Donna Hay recipe all summer and will continue to do so throughout autumn. You will need a food processor or epic knife skills. Two things I’ve learned along the way, resist the urge to swap the chicken thighs out for breast meat – thighs have much more flavour and the breast is too lean and prone to drying out. Secondly, use sturdy skewers – no one wants splinters for dinner!
These lemongrass and coriander chicken skewers are quick as a flash cooked on the BBQ, but (as seen here) can also be done in a frypan, cooked in batches.
1 lemongrass stalk, white part only, roughly chopped
3 kaffir lime leaves, chopped (if you can’t buy fresh, don’t despair, you can buy these in a jar)
1 long green chilli, chopped
2 tbsps finely grated ginger
4 coriander roots, chopped
2 cups coriander leaves and stems, roughly chopped
1.6kg chicken thigh fillets, trimmed of excess visible fat
2 tbsps vegetable oil
sea salt flakes and cracked black pepper
1/3 cup grated palm sugar
2 tbsps fish sauce
½ cup water
1 tbsp fresh lime juice
- To make the marinade, place lemongrass, kaffir lime leaves, chilli, ginger and coriander roots, stems and leaves in a small food processor and whizz until finely chopped.
- Put your chicken in a large ziplock bag. Add to this bag the oil, salt, pepper, and half of the lemongrass marinade you’ve just made. Squeeze as much air as you can out of the bag and seal it, giving it a quick massage to make sure all chicken is coated in the marinade and pop it in the fridge for half an hour. Alternatively, mix it all in a bowl and refrigerate, but fridge space is at a premium in my home!
- While the chicken is marinating, place the palm sugar, fish sauce, water and lime juice in a small saucepan over high heat. Bring to the boil and cook for 2 to 3 minutes or until slightly reduced. Remove from the heat and add to the remaining lemongrass marinade mixture. Stir to combine and set aside.
- Preheat your frying pan or BBQ to a medium heat and gather your marinating chicken and skewers. Skewer two chicken thigh fillets horizontally onto three skewers. Repeat with remaining chicken.
- Cook the skewers for 5 to 6 minutes each side until nicely charred and cooked through. Once cooked, slice the skewers and serve with the reserved lemongrass marinade.
This recipe serves six people. To feed a crowd, simply add more chicken to the recipe – the marinade goes a long way!
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