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Ingredientes
- 3 tbsp coriander leaves
- 1 cup Canola oil
- 1 tbsp hot chilli sauce
- 1 tbsp washed sugar
- 2 tsp soy sauce
- 2 cloves garlic, minced
- 1 2-inch chunk fresh ginger, peeled and roughly chopped
- 1 small onion, roughly chopped
- Sea salt
- Pepper
- 450g boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips
Direcciones
- Combine all the ingredients (except chicken) and 1/2 teaspoon salt in a blender and process until smooth.
- Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and refrigerate for 2 hours.
- Preheat a grill or grill pan over medium-high heat.
- Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side.
- Serve with your favorite dipping sauce.
