Spicy grilled chicken skewers with red papaya salad

Cooking Salads Spicy grilled chicken skewers with red papaya salad

Looking for a new barbecue favourite These spicy chicken skewers tick all the boxes for flavour - sweet, spicy, salty, sour and simply superb - and theyre super easy to make.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine coconut milk and curry paste in a glass or ceramic bowl. Use a fork to prick the chicken all over. Add to coconut mixture and turn to coat. Cover with plastic wrap. Place in the fridge for 1 hour, or overnight, to marinate.
  2. Thread the marinated chicken strips onto metal or pre-soaked bamboo skewers. Discard the marinade.
  3. Preheat a barbecue grill or chargrill pan on high. Cook the chicken skewers, turning, for 3-4 minutes each side or until the chicken is cooked through. Transfer to a plate. Season.
  4. Combine the papaya, onion, coriander and lime juice in a bowl. Season. Divide among plates and top with the chicken skewers. Drizzle with extra coconut milk and sprinkle with extra coriander. Serve with lime wedges.

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400ml can coconut milk, plus extra, to serve
2 tbsp green curry paste
500g chicken thigh fillets, trimmed, cut into strips
1⁄2 ripe red papaya, deseeded, peeled, sliced
1⁄2 red onion, cut into thin wedges
1⁄2 cup fresh coriander leaves, plus extra leaves, to serve
1 lime, juiced
Lime wedges, to serve

Adv

Autors
Preparation time
1:15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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