RECIPE CARDS
125ml coconut milk or
cream 125ml sweet chilli sauce 10ml grated fresh ginger 1 clove of garlic, finely
chopped 60ml chopped fresh
coriander 60ml chopped fresh mint 1 stalk of lemongrass,
finely chopped 15ml peanut oil 15ml rice wine vinegar 15ml lime juice 600g chicken thighs wooden skewers, soaked Put all the marinade ingredients up to the chicken thighs into a bowl and stir everything together.
Add the chicken thighs, cover and refrigerate for at least an hour.
Remove and skewer the thighs.
Braai for about 15-20 minutes, turning and basting frequently with the leftover marinade, or bake in a preheated oven at 180°C for 15-20 minutes turning and basting halfway.