Honey sesame chicken skewers

Honey sesame chicken skewers

By
From
Dig In!
Serves
4
Photographer
Mark Roper

You can play around with the flavours in this recipe to cater for your own tastebuds. I like to add some extra chilli as I’m a new-found chilli aficionado. These go well with Thai cabbage and snow pea salad with honey peanuts.

Ingredients

Quantity Ingredient
4 bamboo or metal skewers
600g skinless chicken thigh fillets, cut into thick strips
8 kaffir lime leaves
2 tablespoons honey
2 tablespoons sesame seeds
large handful coriander leaves
lime wedges, to serve

Marinade

Quantity Ingredient
80ml fish sauce
1 tablespoon dried chilli flakes
3cm piece of ginger, peeled and grated
2 lemongrass stems, finely chopped and crushed using a mortar and pestle, white part only
1 teaspoon ground turmeric
2 garlic cloves, grated

Method

  1. Soak wooden bamboo skewers in cold water for 20-30 minutes.
  2. Combine all the marinade ingredients in a bowl and add the chicken and a little salt and pepper. Mix well to combine. Set aside to marinate in the refrigerator for at least 30 minutes.
  3. Preheat the barbecue to high.
  4. Thread the pieces of marinated chicken onto the skewers, alternating with the lime leaves. You should end up with about 3 pieces of chicken per skewer.
  5. Once the barbecue is smoking hot, add the chicken skewers and cook over high heat to get as much caramelisation as possible. Do not stress if the chicken is burning – it adds great flavour, as long as they are not completely black. Turn them 5 or 6 times every minute or two for 4-5 minutes. Once the chicken is almost cooked, turn off the heat then drizzle over the honey and sprinkle over the sesame seeds. Flip the skewers a couple more times and let the remaining heat of the barbecue toast the honey and sesame seeds.
  6. Serve immediately with the coriander and a squeeze of lime juice.

Brent’s tip:

  • Ensure the heat is off when the honey is added, otherwise it will burn really quickly.
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