Thursday, April 18, 2013

Allergy free coconut, lime and chilli chicken skewers recipe

  • ½ lime, juiced
  • ⅓ cup coconut milk
  • 3 garlic cloves, crushed
  • 1 long red chilli, finely chopped, or 1 tsp chilli flakes
  • 1 tbsp fish sauce
  • 1 tbsp allergy free soy sauce replacer
  • 750g chicken, sliced 1cm thick or diced

  • Using a vegetable peeler cut long strips of rind from the lime.
  • Combine the coconut milk, garlic, chilli, fish sauce, soy sauce replacer and lime juice in a shallow dish.
  • Reserve 2 tablespoons of the marinade.
  • Add the chicken to the remaining marinade and toss to coat.
  • Cover the chicken with cling wrap and refrigerate for 3-4 hours.
  • Cook on or under a medium-high heat, using a grill, bbq or griddle.
  • Thread the chicken onto some pre-soaked bamboo skewers, reserving the marinade.
  • Cook, brushing with the reserved coconut milk mixture, for 2-3 minutes each side or until lightly charred and cooked through.

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