print this page

www.janbilton.co.nz

Vietnamese Lemon Chicken

Great served seeded and thickly sliced, barbecued peppers. Marinate in garlic-infused rice bran oil, grated root ginger and black pepper. Grill for about 2 minutes each side.

600g skinned and boned chicken

Marinade:

finely grated rind 1 lime or lemon
3 tablespoons lime or lemon juice
2 tablespoons fish sauce
1 tablespoon each: runny honey, soy sauce
salt and freshly ground black pepper to taste
2 cloves garlic, crushed
1 teaspoon each: cornflour, rice bran oil

Garnishes:

sprigs basil, mint
lime or lemon wedges

Cut the chicken into large cubes. Combine all the marinade ingredients in a bowl. Add the chicken and marinate for at least 30 minutes.

Meanwhile, soak 8 bamboo skewers in warm water. Thread the chicken onto the skewers leaving plenty of room at each end to assist turning.

To prevent the skewers from burning, it is best to grill the chicken on a hot plate on the barbecue. They can always be quickly browned over the grill if necessary.

Cook for about 10 minutes, basting and turning often. Serve garnished with herbs and accompanied by lime or lemon wedges.

Serves 4.