| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 559 |
| Fat | 35g |
| Saturates | 8g |
| Protein | 46g |
| Carbs | 17g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo prepare the marinade, whisk together the coconut milk, 4 tbsp soya sauce, sugar, fish sauce and peanut butter.
Toss the whole chicken thighs through the marinade and set aside for at least 30 minutes to marinate.
Meanwhile, roughly chop the cucumbers. Julienne the carrots. Finely slice the spring onions and mint.
Thread the chicken onto skewers, dividing the meat evenly and discard the marinating liquid.
Prepare a BBQ to a medium heat.
Brush the skewers with the olive oil and season with the salt. Distribute the skewers evenly over the grill and turn occasionally until the chicken has cooked through, approx. 15-20 minutes.
Place the lime juice, 1 tbsp soya sauce and peanut oil in a bowl and stir together.
Arrange the cucumbers, carrots, spring onions, mint, and peanuts on a serving platter.
Place the skewers on the same platter and serve with the chilli lime dressing.
