adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued chicken bites with nuoc cham and cherries
Barbecued chicken bites with nuoc cham and cherries
0 Likes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your grilled chicken with zesty Vietnamese nuoc cham dipping sauce.
Ingredients:
  • 260g chicken thighs, boneless, skinless, well trimmed and cut into 2cm pieces
  • 9.20 gm canola oil
  • 120.00 ml palm sugar
  • 146.40 gm fish sauce
  • 126.00 gm fresh lime juice
  • 1 Thai chilli, minced
  • 1/2 English cucumber, seeded and sliced
  • 8 cherries, pitted and quartered
  • 20.00 ml chopped fresh coriander, plus leaves for garnish
  • 12 small inner butter lettuce leaves
Instructions:
  • Soak 12 small bamboo skewers in water. Preheat the barbecue to medium-high heat. Marinate the chicken pieces with oil and skewer 3 pieces on each soaked skewer. Whisk palm sugar, fish sauce, lime juice, and chili until sugar dissolves to prepare the nuoc cham sauce. Set aside.
  • Combine cucumber, cherries, coriander, and 2 tablespoons of nuoc cham in a small bowl, mix well to coat. Season with salt to taste.
  • Prepare the barbecue grates by brushing them lightly with oil. Season the chicken skewers generously with salt. Grill the chicken skewers, turning occasionally, for approximately 8 minutes or until they have a nice char and are cooked through. Take out the skewers from the grill and dip them into the bowl with the leftover nuoc cham.
  • Arrange the lettuce leaves neatly on a long platter. Unskewer the nuoc cham and place the skewers over the lettuce. Sprinkle the cucumber-cherry salad on top and decorate with fresh coriander. Serve with the nuoc cham on the side for dipping.

Similar Recipes