Thai-Style Spicy BBQ Chicken with Mango & Pineapple Skewers

By Bernadette Hendry
Thai-Style Spicy BBQ Chicken with Mango & Pineapple Skewers 7
1 pineapple (cut into chunks)
2 mangoes (cut into chunks)
1 large red chilli (finely chopped)
1/2 cup water
1/2 cup sugar
1 sprig of mint (finely chopped)
1 sprig of coriander (finely chopped)
1 lime (to squeeze over)
8 skinless chicken thigh fillets (cut in half)
1 inch piece of ginger (grated)
3 cloves of garlic (finely chopped)
1-2 red chillies (finely chopped)
1 tbsp Lee Kum Kee Premium soy sauce
1 tsp Squid Brand fish sauce
1 tsp Yeo's sesame oil
3 tbsp palm or brown sugar
1 sprig of coriander (finely chopped)
Juice of 1 lime
Thread mango & pineapple chunks onto skewers. Set aside.
In a small saucepan bring to the boil the water, sugar and chilli. Simmer until it reduces & thickens slightly. Add the coriander & mint.
Brush skewers with half the syrup & grill until caramelised.
Remove from heat and pour over remaining syrup.
Squeeze the juice of one lime over the top.
In a bowl combine ginger, garlic, chilli, soy sauce, fish sauce, sesame oil, sugar & lime juice. Leave to marinate for at least 2 hours, or overnight if you can.
Grill for approximately 6-8 minutes each side (basting with any remaining marinade) or until sticky and slightly caramelised.
Squeeze over the lime juice.
Serve with the skewers and enjoy.

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