Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/4 cup nam pla (fish sauce)
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro leaves
- 8-10 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the nam pla, lime juice, honey, garlic, and black pepper.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken cubes onto the soaked skewers, leaving a little space between each piece.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Remove the skewers from the grill and sprinkle with chopped cilantro leaves.
7. Serve hot.
- Time:
Preparation time: 40 minutes (including marinating time)
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 2g
- Carbohydrates: 11g
- Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork tenderloin.
- Honey can be substituted with brown sugar or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced bell peppers and onions to the skewers for extra flavor and color.
- Use the same marinade for shrimp or tofu skewers.
- Serve the skewers with a side of rice or a salad.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave a little space between each piece of chicken for even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of cilantro and lime wedges on the side.
Garnishes:
- Chopped cilantro leaves and lime wedges.
Pairings:
- Serve the skewers with a cold beer or a crisp white wine.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grates with oil before grilling.
- If the chicken is not cooking evenly, adjust the heat or move the skewers to a cooler part of the grill.
Food safety advice:
- Always marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Nam pla is a traditional Thai fish sauce that has been used for centuries in Southeast Asian cuisine.
Flavor profiles:
- The nam pla and lime marinade gives the chicken a sweet, salty, and tangy flavor with a hint of garlic and cilantro.
Serving suggestions:
- Serve the skewers as an appetizer or a main course.
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Region: Thai