Wednesday, 31 July 2013

Chicken On a Stick

Short and sweet - I thought I would post a little appetiser before heading off to bed.

A couple of nights ago I had some chicken tenderloins leftover from making the almond and coconut chicken I mentioned in the last post (must share that recipe - I borrowed/ adapted it from the wonderful Primal Journey and it's going to be a keeper!). The kids love to eat anything 'on a stick', so put the two together to make chicken skewers with thai flavors.

These tender little chicken bites are great as an appetizer (use short skewers or even toothpicks and just put a couple of pieces of chicken on each one) or you can use them to create a meal by using a little more chicken and longer skewers.

Thai Marinated 'Chicken on a Stick' (Gluten-free, dairy-free, soy-free, sugar-free, grain-free)


300g chicken tenderloins
1 tbsp thai red or green curry paste (try to find one without any nasties in it - I use a Thai brand that you can get from most asian food shops which has no additives, crazy oils, or sugar. See picture below)
a handful of fresh coriander, roughly chopped
1/2 tbsp fish sauce
2 tbsp coconut milk or coconut cream
Juice of half a lemon or lime


1. Cut chicken into bite size chunks and place in a medium, non-metallic bowl (the acid in the marinade can react with a metal bowl causing a metallic taste in the food)
2. In a small bowl combine all other ingredients (curry paste, coriander, fish sauce, coconut milk, lemon juice) and mix until combined
3. Add liquid mixture to the chicken and leave covered in fridge for at least half an hour (you can cook it straight away if you are pushed for time, but the flavour is better if left to sink in for a bit). At this stage I'd recommend putting the skewers you are going to use in a bowl of water - this prevents them from burning during the cooking process.
4. Preheat oven to 180C and line a baking tray with cooking paper
5. Thread the chicken onto the skewers (use as much chicken and whatever size of skewer you would like. I used skewers that were about 15cm in length and put 4 pieces of chicken on each)
6. Bake in the oven for approximately 15 minutes or until chicken is still moist, but no longer pink. The cooking time will vary depending on how big your chicken pieces are and how many pieces you have on each skewer. You will just have to keep an eye on them and sacrifice one as the 'tester'...pull it to pieces to see if it's done, and if it is cooked you may also then have to taste test it just to make sure it is okay!!

These delicious little skewers are very simple to make, and if you have some extra chicken they are a great way to create a little starter for a meal, or even whip up a batch to keep in the fridge for lunch. They are just as good cold the next day and would be great just with a simple green salad for an easy, healthy lunch.

As mentioned above, here is the picture of the brand of red curry paste I use

Happy mid-week everyone!