Szaszłyki z kurczaka po tajsku z sosem orzechowym
Tender chicken pieces marinated in aromatic Thai spices and grilled to smoky perfection, served with a creamy peanut dipping sauce. Perfect for spring barbecues and outdoor entertaining.
Składniki
- 600g piersi kurczaka bez skóry, pokrojone na kostki 2cm
- 3 łyżki sosu sojowego
- 2 łyżki sosu rybnego
- 1 łyżka miodu
- 2 łyżki oleju vegetalnego
- 3 ząbki czosnku, posiekane
- 1 łyżka świeżego imbiru, tartego
- 1 łyżeczka mielonego kolendry
- 1 łyżeczka mielonego kminu
- 1 łyżka soku z limonki
- 4 łyżki masła orzechowego
- 120ml mleka kokosowego
- 1 łyżka sosu sriracha
- 1 łyżka brązowego cukru
- Świeże liście kolendry, na ozdobę
Przygotowanie
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a large bowl, combine soy sauce, fish sauce, honey, 1 tablespoon vegetable oil, garlic, ginger, ground coriander, cumin and lime juice to create the marinade.
Add the chicken cubes to the marinade, toss to coat evenly, cover and refrigerate for at least 20 minutes or up to 4 hours.
Prepare the peanut sauce by whisking together peanut butter, coconut milk, sriracha, brown sugar and 1 tablespoon soy sauce in a small saucepan over low heat until smooth. Set aside.
Preheat your barbecue grill to medium-high heat, approximately 200°C. Brush grates with remaining vegetable oil.
Thread the marinated chicken pieces onto the skewers, leaving small gaps between each piece for even cooking.
Grill the skewers for 4-5 minutes per side, turning occasionally, until the chicken is charred and cooked through, reaching an internal temperature of 75°C when tested with a meat thermometer.
Remove skewers from the grill and let rest for 2-3 minutes.
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