These scrumptious Thai chicken skewers are steeped in an aromatic, creamy marinade before being cooked under a hot grill. A great dish for sharing with friends, they're best served with a fiery coconut dipping sauce and fresh lime wedges.
- Preheat the grill to high. Blitz together in a small blender the lemongrass, chilli, ginger, garlic, coriander, lime zest and blend to a smooth paste. Add the coconut cream and lime juice and blitz again. Season well.
- Put the chicken pieces into a large bowl, add the marinade, stir so that it is all well coated and then leave covered in the fridge for 10 minutes, or overnight if possible.
- Thread the marinated chicken onto 4 metal skewers, drizzle with a little olive oil, put onto a baking sheet and grill for 15 minutes, turning half way through to ensure even cooking.
- For the dipping sauce, whisk all the ingredients in a bowl until combined. Serve the skewers hot, with the sauce to dip into and lime wedges to squeeze over.
See more Thai recipes
Tip: You can make the skewers ahead and marinade for up to 24 hours covered in the fridge. The sauce can also be made and chilled for up to 2 days covered in the fridge.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.