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Chicken Skewers with Coriander Sauce

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 20 minutes

INGREDIENTS

Marinade

  • ¾ cup Unsweetened Almond Breeze
  • 2 tbsp lime juiced
  • 1 tsp sea salt
  • Coriander roots, bruised
  • 600g skinless chicken thighs, fat trimmed, halved lengthways

 

Coriander Coconut Sauce

  • 1 cup coriander leaves, reserve roots for marinade
  • 1 cup mint leaves
  • 1 long green chilli, deseeded
  • 2 limes, juiced, reserve 2 tbsp for marinade
  • 1 tbsp fish sauce
  • ½ cup Unsweetened Almond Breeze
  • 2 cloves garlic, finely grated
  • 1 small red onion, cut in half and then wedges

METHOD

  1. Soak 12, 16cm wooden skewers in hot water for 5 minutes.
  2. In a bowl, place Almond Breeze, lime juice, 1 teaspoon of salt, coriander roots and chicken thighs. Set aside to marinate for ½ hour.
  3. To make sauce: In a food processor blend, coriander leaves, mint leaves, chilli, lime juice, fish sauce, Almond Breeze and garlic
  4. Thread 1 piece of chicken on each skewer, with onion between folds.
  5. Heat a lightly oiled large grill. Once smoking, reduce heat, and cook skewers for 3-5 minutes on each side. Transfer to a plate.
  6. Plate chicken skewers and pour over green sauce and serve with salad greens

 

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