Christmas Kitchen
Thai Chicken Skewers
A delicious Christmas starter
What you'll need:
- 4 large chicken fillets
- 60g peanut butter
- The juice of 2 limes
- 1 tablespoon honey
- 2 garlic cloves, crushed
- A small piece of ginger, peeled and grated
- 1 mild chilli, finely chopped
- Salt and pepper
- Handful fresh coriander leaves, chopped
For the Dip
- 60ml red wine vinegar
- 2 tablespoons of golden syrup
- 1 tablespoon peanut butter
- Pinch of chilli flakes
Method:
- Pre soak the skewers in hot water, this will prevent them from burning and pre-heat the oven to 180 oC / Gas 4
- Cut each chicken fillet into 6 long pieces and place into a shallow dish.
- Stir peanut butter, lime juice and honey in a small bowl with garlic, ginger and chilli. Pour over the chicken ensuring it’s coated well. Cover with cling film and marinate in the fridge for at least an hour.
- Remove the chicken pieces from the marinade and thread onto a skewer.
- Lightly salt the chicken and grill on both sides until thoroughly cooked.
For the Dip
Stir red wine vinegar, golden syrup, peanut butter and chilli flakes together.
To Serve
Arrange onto a serving plate and serve with chilli dip.