The delicious marinade brings out the juiciness of free-range chicken in this recipe.
Ingredients
For the marinade
- 3 tablespoons Lime juice
- 3 tablespoons Fish sauce
- 3 tablespoons Olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Garlic (crushed)
- 1 tablespoon Chilli flakes (( or birds-eye chilli finely diced))
- 2 tablespoons Thai basil (finely chopped)
- 2 tablespoons Vietnamese Mint (finely chopped)
- 2 tablespoons Coriander (fresh) (finely chopped)
Chicken
- 600 grams free-range chicken thighs (boneless and skinless)
Instructions
- Cut the chicken into 3 cm squares ready for skewering. ( or ask your butcher to do this when buying)
- In a small bowl, combine the ingredients for the marinade by whisking. Place the chicken pieces in a dish and pour the marinade over. Stir to coat.
- Cover and marinate in the fridge for 30 minutes to overnight. If you’re using wooden skewers, soak them in water while the chicken marinates.
- Prepare your BBQ or spray a large frying pan with olive oil. Cook the chicken for around 25 minutes, turning regularly so that it’s brown all over and cooked through.
- See our serving suggestions for side dishes or simply add a fresh, green salad.