Barbecued chicken skewers with lime, ginger and soy
“There's nothing worse than coming home after a wearisome day at work to be met with the prospect of more hours of toil in the kitchen.”
- 8 bamboo skewers
- 2 cloves garlic, chopped
- 2 spanish onions, chopped
- 2 tsp chopped fresh ginger
- 2 tbsp soy sauce
- 2 tbsp white wine
- grated zest of 1/2 lime
- 3/4 cup loosely packed coriander leaves
- 1/2 large red chilli, seeds removed and coarsely chopped
- 1 tsp fish sauce
- 4 large chicken thigh fillets, cut in half
- boiled rice, to serve
- pan-fried bok choy, to serve
To satisfy the mid-week need for culinary speed, Epicure has come up with five tasty recipes, one for each day, that require minimum fuss for maximum mouthwatering appeal.
Method
Preheat barbecue to high.
Soak skewers in cold water. Combine garlic, onion, ginger, soy sauce, wine, zest, coriander, chilli and fish sauce in a small food processor and pulse briefly until well combined.
Place chicken pieces in a bowl with marinade and turn to coat. Rest for 1-2 minutes then thread two pieces of chicken onto double skewers.
Barbecue over high heat for about 3-4 minutes each side or until chicken is cooked through.
To serve
Serve with boiled rice and pan-fried bok choy.
Serves 4.
