Chicken skewers with lemongrass marinade
Juicy chicken skewers with an aromatic marinade of lemongrass, garlic and coriander. The chicken thigh fillets absorb the sweet and umami-filled flavours of oyster sauce, soy sauce and ketjap manis, before the skewers are grilled until they have a lightly caramelised surface and nice grill marks.
Ingredients · Servings 4
- 800 - 1000 g chicken thigh fillet
- 4 stalks lemongrass
- 4 - 5 cloves lemongrass
- 3 pieces coriander roots
- 1 tablespoon sugar
- 1 ts sort pepper
- 0.5 tbsp chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 ss sweet ketjap
- 0.5 - 1 dl water
Method · 1 h 15 min
- Find a food processor or blender. Add all the marinade ingredients and process until smooth. It doesn't matter if there is still some texture left from the lemongrass.
- Cut the chicken into large pieces and mix well with the marinade. Leave to marinate for at least half an hour, but preferably overnight in the refrigerator.
- Thread the meat onto two parallel skewers so that the thigh fillets are threaded onto the skewer “lengthwise”. This will make it easier to turn the skewers on the grill and the meat will stick better.
- Grill the skewers over direct heat over low to medium heat until the chicken is cooked through and has nice grill marks. Turn them frequently to prevent the marinade from burning.
- Serve with jasmine rice, peanut sauce or a fresh cucumber salad.
- Tip: This marinade is also great on grilled chicken and pork.
Juicy chicken skewers with an aromatic marinade of lemongrass, garlic and coriander. The chicken thigh fillets absorb the sweet and umami-filled flavours of oyster sauce, soy sauce and ketjap manis, before the skewers are grilled until they have a lightly caramelised surface and nice grill marks. If you have plenty of time, you can marinate the chicken overnight, but even half an hour in the marinade adds a lot of flavour.
