Lemongrass chicken & spring onions

Lemongrass chicken & spring onions

From
Posh Kebabs
Serves
2
Cooking time
15 mins

Delicately flavoured skewers that need nothing more than a bowl of boiled rice for the perfect meal.

Ingredients

Quantity Ingredient
1 lemongrass stalk, tough outer leaves removed
1 red chilli, deseeded and finely chopped
2 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon clear honey
1 teaspoon sesame oil, plus a little for greasing
4 boneless, skinless chicken thighs, cut into 2.5cm cubes
6 spring onions, cut into 2.5cm lengths

Method

  1. Bash the lemongrass with the back of a knife until it really starts to break up, then finely chop with a sharp knife. Scrape into a medium bowl and add the chilli, soy sauce, vinegar, honey, and oil. Add the chicken and stir to coat in the marinade. Cover and leave to stand for 10 minutes.
  2. Preheat the grill to high. Lightly grease a baking sheet. Lift the chicken from the marinade and thread it and the spring onions onto 4 small skewers, alternating between the two. Transfer to the baking sheet, pour over any excess marinade and grill for 8–10 minutes, turning regularly until charred in places and cooked through.
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