Coconut Chicken Skewers

Coconut Chicken Skewers - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Garlic and Chili, Thai Style

These Garlic and Chili Thai Style Skewers are an adaptation from Southern Thai street food. You can make them at home by using your oven broiler or outside on your BBQ. First you make a spicy garlic marinade, divide it in two and let your chicken marinate overnight in one part, or at least two hours. The chicken needs to be sliced very finely; this allows more surface caramelization. You then add a little corn starch or corn flour to the other half of the marinade and use it for your coating mix. By grilling your chicken under your oven broiler or grill, you get that nice BBQ flavour we all love. Of course, a wood char BBQ is even better if you have that option.

The chicken is grilled then coated in the coating mix and grilled again. This step is repeated three times allowing a thick caramelized coating for an intense flavour. If using chicken thighs, the chicken remains nice moist.

Enjoy my Garlic and Chili Thai Style Skewers

Ingredients

4 mild or sweet chilies
2 hot dried chilies
5 - 6 garlic cloves
1 medium shallot
1 tsp toasted coriander seeds
½ tsp toasted cumin seeds
1 thumb ginger
2 cans coconut milk (13.5fl - 400ml)
2 tbsp coconut oil
1 tbsp brown or palm sugar
2 tsp fish sauce
2 lime juices plus zest
6 chicken thighs (skinless, no bones)
Salt
Fresh coriander for garnish (optional)
4 metal or bamboo skewers

Steps

Step 1
In a dry pan on high heat, add the cumin, coriander seeds and dried chilies, toss until toasted approx. 30 seconds. Place in Mortar and pestle and pound into powder. (keep same pan for later)
Step 2
Finely chop the shallots, garlic and mild chilies, place in a mortar and pestle with a little salt and grated ginger. Pound into a smooth paste.
Step 3
In the same frying pan on medium heat, add two tbsp of coconut oil, the chili paste and fry until aromatic 2- 3 minutes. Add the sugar, fish sauce, lime zest and juice plus coconut cream. Add half a cup of water and turn down to an extremely low simmer for 15-20 minutes. Add more water if it reduces too thick. Turn off heat and leave to cool, then refrigerate.
Step 4
Slice the chicken thighs into very thin flat pieces. Use approx. (half of the chili mixture for your marinade, the other half for your coating). Smother each chicken piece into marinade, cover and leave overnight, or at least 2 hours.
Step 5
Using skewers, thread the marinated chicken pieces on each skewer firmly. Place skewers on a wire rack over a foil lined baking tray. You can add foil on the ends of the bamboo skewers to prevent them from burning. Place under your grill or broiler element at full heat but not too close. Approx. 5 inches away. Grill the chicken for about 5 mins per side or until the chicken has signs of browning on the rough edges.
Step 6
In your other half or marinade, warm it up either in microwave or on the stove. Add the corn starch (flour) and mix well. This will be your chili coating mixture.
Step 7
Remove the chicken from broiler. Take each skewer and dip in, or brush on the chili coating. Return chicken to rack and replace under the broiler. Flip over once brown.
Step 8
Repeat this step another two times and your chicken skewers are ready to serve. Perfect with jasmine or coconut rice and garnished with coriander.

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