Immerse yourself in the Thai culinary universe with our recipe for Thai marinated chicken skewers, specially designed for Brasero-Plancha. This recipe captures the essence of Thailand by combining the tenderness of marinated chicken in a bewitching mixture of coconut milk, lemongrass, coriander, and exotic spices, offering perfect harmony between sweetness and spice. Cooked perfection on the brazier-plain, these skewers give aromas that awaken the senses, promising a memorable taste experience. Ideal for summer evenings, they bring a touch of exoticism and conviviality to your table.
Ingredients for 4 skewers:
• 4 chicken fillets
• 1 lime
• 40cl of coconut milk
• 30cl of olive oil
• 1 coriander boot
• 1/2 cayenne pepper
• 7g curry
• A clove of garlic
Preparation :
- Cut your chicken fillets into pieces.
- Put the pieces on 4 spikes by distributing them of course each spade.
- Chop the coriander
- Cut the cayenne pepper into small pieces
- Chop the garlic
Marinade:
In a bowl,
- Pour 40cl of coconut milk.
- Add the coriander, chili and garlic.
- Press a lime.
- Pour 30cl of oil.
- Add 7g of curry.
- Mix everything
- In a dish, place your skewers and pour the marinade over it.
- Leave to rest in the fridge at least 30 minutes
Cooking :
- Once your brazero-plainchs are hot, oil the plancha part so that the skewers hang on to the plate.
- Place your skewers on the Brasero-Plancha.
- Turn them over regularly to do them golden well.
Once the skewers are golden brown, delicately remove them from the brazier-plaincha. Serve immediately to savor each bite full of flavors and freshness.
You can accompany them with rice or good vegetables prepared at Brasero-Plancha.
Good treat!