- 1 Lemongrass Stalk - White/Light Green Parts Only Chopped
- 3 Kaffir Lime Leaves Chopped
- 1 Long Green Chilli Chopped
- 2 tbsp Finely grated ginger
- 4 Coriander roots Chopped
- 2 cups Coriander leaves
- 1.6 kg Chicken thigh filets Trimmed
- 2 tbsp Vegetable Oil
- Sea Salt and Cracked Black Pepper
- 1/3 cup Grated Palm Sugar
- 1/2 cup Water
- 1 tbsp Lime juice
Step 1: Place the lemongrass, lime leaf, chilli, ginger, and coriander root and leaves in a small food processor and pulse until you have a chunky paste. You can also get a similar result by using a mortar and pestle. Place half the lemongrass marinade in a large bowl. Add the chicken, oil, salt, and pepper and toss to coat. Refrigerate for 30 minutes to marinate.
Step 2: While the chicken is marinating, place the palm sugar, fish sauce, water, and lime juice in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until slightly reduced. Remove from the heat, add the remaining lemongrass mixture and stir to combine. Set aside.
Step 3: Preheat a char-grill pan or barbecue to medium heat. Skewer 2 chicken thigh fillets horizontally on 3 metal skewers. Repeat with the remaining chicken fillets. Cook the skewers for 5–6 minutes each side or until charred and cooked through. Slice the skewers and serve with the reserved lemongrass marinade.
You may also use this beef with this recipe or if you’d like to sub it out for a vegetarian option – tofu works well!
Served best alongside a crisp, cold beer.