Chicken skewers with pickled vegetables and peanut sauce
Recipe for chicken skewers on the grill
Delicious grilled chicken skewers that evoke thoughts of Asia.
The delightful peanut sauce complements the juicy chicken and pickled vegetables perfectly.
You’ll need 16-20 wooden skewers for this recipe.
We got the recipe from the book: “Grill & grønt“, written by Anne Hjernøe. She says the following about the recipe:
“Wooden skewers are a brilliant invention because you can thread all sorts of goodies onto them and grill them. But they burn very quickly if they get too much heat, and things can go wrong. So always soak your wooden skewers in water for about an hour before you put them on the grill; it makes things much easier.”
Servings: people
Chicken skewers on the grill
Chicken skewers with pickled vegetables and peanut sauce
Ingredients
CHICKEN SKEW
- 600 gram Chicken Breast
Marinade
- 75 gram Lime Juice
- 75 gram Sweet chili sauce
- 30 gram Fish Sauce
- 12 gram Fresh ginger grated
- 2-3 cloves Garlic
PICKLED VEGETABLES
- 100 gram White Cabbage
- 100 gram Carrots
- 1 pcs. Red Onion
- Cilantro fresh
Vinegar
- 150 gram Apple Cider Vinegar
- 75 gram Cane Sugar light
- 1 sprinkle Flake Salt
- Pepper freshly ground
PEANUT SAUCE
- 1 pcs. Shallots large
- ½ splash Oil
- 1 rib lemongrass 1 stalk
- 3 pcs. Lime Leaves
- 30 gram Fish Sauce
- 100 gram Peanut Butter
- 30 gram Sweet chili sauce
- 225 gram Boiling water
- 21 gram Honey liquid
Instructions
Pickled vegetables
- Coarsely grate the cabbage and carrots using a grater.
- Peel the onion, cut it in half, and slice both halves into paper-thin slices.
- Place the vegetables in a bowl.
- Bring the ingredients for the pickling liquid to a boil in a small saucepan and pour it over the vegetables.
- Let them sit for at least 3 hours, preferably until the next day.
- Sprinkle the pickled vegetables with fresh cilantro before serving.
Peanut sauce
- Peel the shallot and chop it finely.
- Heat the oil in a saucepan and sauté the shallot until translucent.
- Trim the ends of the lemongrass and peel off the outer layer.
- Chop the lemongrass as finely as you possibly can.
- Sauté the lime leaves and lemongrass with the shallots.
- Add fish sauce, peanut butter, and chili sauce.
- Stir well.
- Add the boiling water and stir until the sauce is smooth and creamy.
- Add honey and let the sauce simmer for a few minutes.
- If you have the time, let the sauce cool and sit for a bit so the flavors of the lime leaves and lemongrass can develop.
- It can always be reheated.
Chicken skewers
- Cut the chicken into cubes.
- Crush the garlic cloves and mix all the marinade ingredients in a freezer bag.
- Add the chicken and massage the marinade well into the meat.
- Let the meat marinate for a couple of hours.
- Soak the wooden skewers in water for about 1 hour to prevent them from burning on the grill.
- Thread the chicken cubes onto the skewers and grill until they are golden and cooked through, turning them a few times as they cook.
- Watch the skewers closely, as the sweet chili sauce in the marinade can cause them to burn easily.
- Serve the chicken skewers with pickled vegetables and peanut sauce.