Thai Chicken With Peach Skewers Recipes

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI CHICKEN SKEWERS

Steps:

• In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
• Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
• Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
• Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
• Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.

THAI CHICKEN WITH PEACH SKEWERS

Steps:

• Trim chicken breast of fat; and cut into 1 1/2" cubes.
• Mix together marinade in pour into shallow dish or ziplock bag.
• Add chicken cubes and stir to coat evenly; allow to marinate for 30 minutes at room temperature, or up to several hours refrigerated.
• Soak approximately 12-15 wooden skewers in warm water for 30 minutes, or use metal skewers.
• Prepare grill or coals for cooking.
• Peel and cut peaches into quarters, then halve each quarter (for 8 pieces per peach).
• Seed and cut bell peppers into approximately 1" pieces.
• Alternate meat, fruit, meat, pepper on skewer, and repeat until skewer is full.
• Repeat for remaining skewers until ingredients are used up.
• Cook skewers on grill 5-7 minutes per side, or until juices from chicken run clear.
• Serve with Thai Red Chili Sauce (Nam Prik Dang, recipe ID#30195), if desired.

EASY THAI CHICKEN SKEWERS

Steps:

• If using wooden skewers, soak in water for at least 30 minutes.
• Mix all marinade ingredients together.
• Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
• Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
• Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
• Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.

THAI CHICKEN

Steps:

• In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
• Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.