Ingredients
- 2 large free range chicken thighs skinned and boned
- 8 kaffir lime leaves stalks removed, leaves finely chopped
- 1 medium fresh hot red chilli deseeded and finely chopped
- 1 tbsp dark soy sauce
- 2 plump cloves garlic peeled and crushed
- 6 sprigs mint leaves removed and finely chopped
- 1 large lime juiced
Servings:
Instructions
- Cut the chicken into finger thick pieces. Put into a bowl with all the other ingredients and toss. Set aside for at least 30 minutes.
- Thread the chicken onto bamboo skewers, leaving a gap between each piece of meat.
- Cook over a moderate grill for about 3 minutes on each side until browned and sizzling. Check the chicken is cooked through before serving immediately.
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