Recipe: Lemongrass Coriander Chicken Skewers
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Everyone loves a make-ahead recipe, especially in the summer when that extra bit of post-work sun is precious. Thankfully, this flavourful lemongrass chicken skewer recipe can be prepped a day ahead, making tomorrow night’s dinner a cinch.
Cooking for a crowd? This recipe easily doubles. As if that wasn’t enough, you can use mini chicken breasts to help speed up the prep, because lets face it, no-one loves prep.
Plus, the sweet chilli peanut serving sauce requires no cooking. In fact, everything about this recipe is so delicious & easy you’ll be adding it to your summer cooking repertoire for sure.
Don’t forget to check out my other recipes including a decadent pineapple rum caramel dessert…
In a bowl, combine lemongrass, coriander, chilli sauce, soy sauce, ginger, oil & garlic. Add chicken & stir to coat. Cover & marinate 1 hour or longer if timer permits. Thread a fillet onto each skewer.
Light the barbecue. Barbecue chicken over medium-high heat for 4 to 5 minutes on each side or until cooked and grill marks appear.
To make the sauce, in a bowl, stir all the ingredients until smooth. Serve the sauce with the chicken.
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