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Smoky, garlicky chicken thigh skewers with a tangy-sweet turmeric and lime baste, served alongside crisp tomato-cucumber ensalada and fluffy jasmine rice.
Difficulty
easy
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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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Butterflied sea bream is brushed with a smoky garlic, ginger and tamari marinade, grilled until lightly charred, then served with a sharp tomato, red onion and lime relish and jasmine rice.
Get everything ready
If cooking over charcoal or gas, soak the bamboo skewers in cold water to help prevent scorching. Set a saucepan of water ready for the rice.
Timer available in cooking mode · 10 min
Finely grate the garlic and ginger into a large bowl. Add the zest and juice of 1 lime, 2 tablespoons rice vinegar, 1 tablespoon tamari, turmeric, paprika, chilli flakes, black pepper, brown sugar and 1 tablespoon oil. Mix well, then set aside 2 tablespoons of this clean mixture in a small bowl for basting.
Add the chicken to the remaining marinade and turn until evenly coated. Thread onto 8 skewers, leaving a little space between pieces. Leave at room temperature for 10 minutes while preparing the salad.
Timer available in cooking mode · 10 min
Put the tomatoes, cucumber, red onion and coriander in a serving bowl. Toss with the remaining lime juice, 1 tablespoon rice vinegar, 1 tablespoon tamari, 1 tablespoon oil and the salt. Set aside so the flavours mingle while the chicken cooks.
Step by step
Bring the rinsed rice, water and a pinch of salt to the boil in a lidded saucepan. Cover, reduce to the lowest heat and cook without lifting the lid. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Timer available in cooking mode · 12 min
Heat a barbecue or ridged griddle pan to high. Lightly oil the bars or pan. For an indoor alternative, use a large heavy frying pan over a medium-high heat.
Grill the skewers for 12 to 14 minutes, turning every 2 to 3 minutes, until deeply browned in places and cooked through. During the final 4 minutes, brush with the reserved clean basting mixture, turning frequently so the sugar caramelises without burning. The thickest pieces should have no pink meat and reach 75C if using a probe thermometer.
Timer available in cooking mode · 14 min
Rest the chicken skewers for 3 minutes. Divide the jasmine rice and tomato-cucumber ensalada between four plates, then add the charred skewers and spoon over any salad juices.
Timer available in cooking mode · 3 min
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