Thai Chicken Skewers with Spicy Dipping Sauce

    Thai Chicken Skewers with Spicy Dipping Sauce


    47 people made this

    About this recipe: I'm always asked for the recipe when people taste this. If you're making it for a bbq party - make sure you double or treble the amounts as it will go quickly!

    Serves: 4 

    • 120ml coconut milk
    • 2 tablespoons fish sauce
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped fresh coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1/2 teaspoon white pepper
    • 600g chicken breasts, sliced into large pieces
    • For the dipping sauce
    • 6 tablespoons rice vinegar
    • 4 tablespoons water
    • 4 tablespoons caster sugar
    • 1 teaspoon minced garlic
    • 1/2 teaspoon minced Scotch bonnet chilli, or chilli pepper
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:20min  ›  Extra time:4hr marinating  ›  Ready in:4hr35min 

    1. In a shallow dish, mix together the coconut milk, fish sauce, minced garlic, fresh coriander, turmeric, curry powder and pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
    2. Preheat the barbecue for high heat.
    3. To make the dipping sauce:In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced chilli and salt; bring to the boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
    4. Place chicken pieces on soaked wooden or metal skewers. Discard remaining marinade, and place chicken on the barbecue. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with dipping sauce before serving. Serve remaining sauce on the side for dipping.

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