A very tasty recipe from my Thai sister-in-law.
4 | chicken thighs, boneless, skinless | 260 g | |
1 clove | garlic, minced or pressed | ||
1/2 | dried chili peppers, minced | 0.2 g | |
1 stalk | lemon grass, or cilantro leaves | ||
1 tbsp | fish sauce (nam pla) | 15 mL | |
1 tbsp | sugar | 12 g | |
1 tbsp | lime juice, freshly squeezed | 1/2 lime | |
1 tbsp | water | 15 mL | |
4 | bamboo or wooden skewers | ||
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
These skewers can be cooked either in a pan on the stovetop or using an outdoor grill (in such case you will need first to soak the wooden skewers for about 15 min).
Marinate
Mince or press the garlic, chili pepper, and
lemon grass, then put them in a shallow dish. Add the fish sauce, water, sugar, and lime juice. Place the chicken pieces in the
marinade, cover, and let stand in the refrigerator at least 2 h up to overnight.
Cook on stovetop or grill outdoor
When ready to cook, place the chicken pieces on to the skewers. Heat the canola oil on medium heat in a thick-bottom pan. Cook the chicken skewers about 5 min per side, until they are
coloured.
Alternatively, grill on the barbecue for about 10 min, turning the skewers a couple of times. Add salt and pepper to taste.
You may substitute lemon grass by lime zest and fresh cilantro leaves.
per 1 serving (100 g)
Amount % Daily Value |
Calories 200 |
Fat 11 g 17 % |
Saturated
0.3 g
2 % |
Cholesterol 60 mg |
Sodium 170 mg 7 % |
Carbohydrate 3 g 1 % |
Fibre 0 g 0 % |
Sugars 2 g |
Net Carbs 3 g |
Protein 21 g |
Vitamin A 0 % |
Vitamin C 5 % |
Calcium 0 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 2 ½ |
Fats | 1 |
Other Foods | 0 |
J'ai utilisé de la pate de mélange d'herbe à la citronelle parce que l'épicerie n'avais pas de branche de citronelle. Très délicieux même les restants de poulet froid dans une salade le lendemain!
Very fast and easy to make. Good summer BBQ chicken recipe. Light and tasty. I marinaded the chicken overnight and the results were very satisfying.
I was able to find fresh lemongrass; I removed the tough bottom, cut off the upper leaf part, removed the first outer leaves. Then I cut it up and let it soak in cold water for 15 minutes. My food processor wasn't powerful enough to blend the sauce; I needed my really strong blender to actually mince up the lemongrass. I let the chicken marinade overnight, omitting the chili peppers. Half were skewered, the other half were left in strips. My husband's review was "It was probably the best chicken he'd ever eaten in his entire life." My picky eater son said he'd agree to have it in his lunches. Definitely on the rotation, though I'll give it a shot with different proteins - beef, shrimp and maybe pressed tofu.