INGREDIENTS
Makes 16 sticks
Marinade
2 USA chicken thighs, cut into bite size
10 garlic
8 shallots
8 coriander roots
3 stalks lemongrass (white portion)
Thumbsize turmeric
2 tbsp coconut sugar
1 tbsp black peppercorn
1 tsp coriander seeds
6 lime leaves, bruised (optional)
1 cucumber, sliced
Chopped coriander (for garnishing)
Seasoning
1.5 Thai chili paste
2 tbsp fish sauce
1 tsp salt
2 tbsp soya sauce
2 tbsp dark sweet sauce
2 tbsp coconut milk
Basting (to be mixed)
2 tbsp coconut oil
2 tbsp honey
Method
- Blend garlic, shallot, lemongrass, coriander roots, turmeric, black peppercorn, coriander seeds and coconut sugar together.
- Marinate chicken thigh with blended paste, all the seasoning and lime leaves for at least 3 hours or overnight.
- Stick marinated chicken thigh (3-5 chunks per stick) onto the bamboo skewers.
- Preheat oven at 180°C on grill mode.
- Combine coconut oil with honey (for basting).
- Grill the chicken skewers in the oven for 16-18 mins and then baste with the oil mixture, turn them over and baste again. Put back to grill for 3 mins.
- Repeat the basting process one more time, turn on high heat to 225°C and grill for another 3 mins. Use a blowtorch to sear the skewers till slightly charred.
- Garnish with some chopped coriander and serve with cucumber and lime.
