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Recipe: Lemongrass Coriander Chicken Skewers

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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

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WRITTEN By:
Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in Indiana, USA with my American husband & our Mexican hairless dog, Finn.

READ MORE BY Lovoni Walker

Preparation Time15 MINUTES

Cooking Time12 MINUTES

Resting Time0 MINUTES

Serves12

LevelEasy


ingredients

2 lemongrass stems, trimmed & chopped
1/2 cup chopped coriander
80ml Thai sweet chili sauce
2 tbsp soy sauce
2 tbsp finely chopped ginger
2 tablespoons peanut (or vegetable) oil
2 garlic cloves, crushed
12 mini chicken breast fillets
12, 23cm skewers

For the Sweet Chilli Peanut Sauce:

125ml Thai sweet chili sauce
80ml smooth peanut butter
60 ml lime juice
1 tbsp soy sauce

1.

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. 

2.

Light the barbecue. Barbecue chicken over medium-high heat for 4 to 5 minutes on each side or until cooked and grill marks appear.

 

3.

To make the sauce, in a bowl, stir all the ingredients until smooth. Serve the sauce with the chicken.

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