Grilled Pandan Chicken Skewers
Easy to eat, these Thai-inspired juicy and succulent chicken skewers are a hit at parties.
Let's start cooking!
Step 1 - Preheat oven and marinate chicken
- Preheat the oven at 200°C for 20 minutes.
- In a blender, add 4 cloves garlic, shallots and lemongrass into a fine paste, then toss it into a bowl along with 3 Tbsp palm sugar, 2 Tbsp fish sauce, honey, 1 Tbsp sesame oil, ½ Tbsp vegetable oil, ½ tsp salt ½ Tbsp black pepper and white sesame seeds.
- Mix all the ingredients well.
- Add in the chicken and toss to coat, then leave it to marinate in the fridge for a minimum of 4 hours or even overnight.
Step 2 - Skewer and bake chicken
- To make the skewers, thread one piece of pandan leaf followed by a piece of chicken.
- Repeat until you have 3 chicken pieces and 3 pandan leaves per skewer.
- Place the skewers on a baking tray and grill it in the oven on double grill with fan setting for 11 minutes at 220°C.
Soak your bamboo skewers in water before the cooking process to ensure they do not burn while on the grill.
Step 3 - Make nuoc cham sauce
- In a bowl, dissolve 3 Tbsp palm sugar in 5 Tbsp hot water.
- Then combine lime juice, 3 Tbsp fish sauce, 3 Tbsp palm sugar, 1 clove minced garlic, 2 chilies and 1½ Tbsp chopped peanuts.
- Set this nuoc cham sauce aside after stirring it well.
Assemble and serve!
To serve, assemble lettuce leaves, coriander, Thai basil and Thai coriander leaves on one side of a large platter, drain the pickles and place beside the salad. Pour the nuoc cham in a small bowl in the center, and top with peanuts. Place the grilled chicken skewers on the bottom half of the platter and serve.