Delicious bites of chicken, served with a spicy sauce
Similar to Japanese Yakitori, these chicken skewers are marinated and then grilled, making for a very tasty dish. Great served with a side as a main dish, or as one of many small dishes, tapas-style.
Servings
2
Prep time:
70min
Cook time:
15min
Difficulty:
Easy
Ingredients
For the skewers:
- 500g chicken thighs (boneless)
- 3tbsp light soy sauce
- 1.5tbsp rice wine vinegar
- 1tsp ground cumin
- 1 small red chilli
- 1 garlic clove
- 1/2 lime
- salt and pepper to taste
For the Aji Verde:
- 1/2 pack fresh coriander
- 1/2 lime
- 1tbsp white wine vinegar
- 1tbsp olive oil
- 2 spring onions
- 1 garlic clove
- thumb-sized green chilli
We served these with some broccoli and barley, but these skewers would also go well with rice or other dishes.
Feel free to tweak the amount of chilli in the Aji Verde sauce to suit your preference and taste.
Instead of grilling, these can also be cooked on the barbecue, or on a griddle pan, just be sure to adjust the cooking times accordingly.
The marinade can also be made some time in advance- feel free to marinade overnight for even more flavour.
Step by Step Instructions
Step 1
First, make the marinade for the chicken. Peel and then roughly chop the garlic, roughly chop the chilli, and then add into a blender. Then add the soy sauce, rice wine vinegar and cumin, and squeeze in the half lime. Add salt and pepper to taste, then blend.
Step 2
Cut the chicken thighs into bite-sized pieces and place into a bowl. Next, pour oven the marinade, ensuring the chicken is covered. Cover, then leave in the fridge for an hour.
Step 3
Preheat your grill to medium-high heat.
Once the chicken has marinaded, start to make up the skewers: thread the chicken pieces on. If using wooden skewers, be sure to soak them for around 15 minutes prior to use.
Step 4
Grill the chicken for around 15 minutes, turning half way through.
Step 5
Whilst the chicken is cooking, make up the Aji sauce. Peel and roughly chop the garlic clove, roughly chop the spring onions, roughly chop the green chilli and the fresh coriander. Add these to a blender, alongside the wine vinegar, oil and squeeze in the half lime. Add salt and pepper to taste.
Step 6
Blend the sauce, then set aside.
Step 7
After around 15 minutes, the chicken skewers should be ready to serve (cut into the one of the pieces to check there is no pink meat). Serve the chicken alongside the Aji Verde. Enjoy!
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