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Filipino-inspired chicken thigh skewers with a smoky garlic, ginger and lime glaze, served with jasmine rice, a sharp lime-soy dip and crunchy green mango salad.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
In a large bowl, combine the garlic, ginger, lime zest and juice, soy sauce, rice vinegar, honey, smoked paprika and oil. Add the chicken and turn well to coat. Cover and marinate at room temperature for 20 minutes; keep it out of direct sun if cooking outdoors.
Timer available in cooking mode · 20 min
If barbecuing, soak the bamboo skewers while the chicken marinates. Thread the chicken onto 8 skewers, leaving a little space between pieces so the heat can circulate.
Mix the lime juice, soy sauce, rice vinegar, sugar and grated garlic in a small bowl until the sugar dissolves. Set aside; this dip must not come into contact with raw chicken.
Combine the green mango, cucumber, spring onions, coriander and chilli, if using, in a serving bowl. Leave undressed until serving so it stays crisp.
Step by step
Put the rinsed rice and water in a saucepan with a tight-fitting lid. Bring to the boil, cover, reduce to the lowest heat and cook without lifting the lid. Remove from the heat and leave covered to steam.
Timer available in cooking mode · 10 min
Heat a barbecue or ridged griddle pan to high. Lightly oil the bars or pan. The cooking surface should be very hot before the skewers go on.
Grill the chicken skewers for 12 to 14 minutes, turning every 2 to 3 minutes, until deeply coloured at the edges and cooked through. Check the thickest piece has no pink centre and the juices run clear; the centre should reach 75°C if using a thermometer.
Timer available in cooking mode · 14 min
Rest the skewers for 3 minutes. Fluff the rice with a fork, then divide between four plates with the mango salad. Add two skewers per serving and spoon over or serve alongside the lime-soy dip.
Timer available in cooking mode · 3 min
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