Grilled Chickens Skewers With Nahm Jim Jaew Dipping Sauce

Recipe by:Diana Chan via sbs.com.au
Ingredients:-
1 kgs substitute with chicken breasts, cut into 1cm x 5cm pieces
20 bamboo skewers, soaked in water for 20 minutes to stop them burning
Steamed sticky rice, to serve

Marinade:-

5 garlic cloves, peeled
2 tbsps chopped coriander roots and stems
1 tsp white peppercorns
2 tbsps fish sauce
2 tbsps kecap manis
2 tbsps oyster sauce
1 tbsp palm sugar
2 tbsps boiling water
250ml (1 cup) coconut milk
1 tbsp cornflour

Nahm Jim Jaew Dipping Sauce:-
80ml (1/3 cup) fish sauce
1 large Asian shallots, finely chopped
1 spring onion white part only, thinly sliced
2 tsp palm sugar
2 tbsps boiling water
1 tbsp tamarind paste
1 lime, juiced
1 tbsp dried chili flakes, or to taste
1 handful of coriander leaves, finely chopped
1 tbsp toasted sticky rice powder (khai kua)

Instruction to marinade:-

Place the garlic, coriander and peppercorns in a mortar and pound with a pestle into a paste.

Transfer to a large bowl.  Add the remaining ingredients and combine well.

Add the chickens, turn to coat, then cover and refrigerate for at least 2 hours or overnight if time permit.

For Nahm Jim Jaew Dipping Sauce:-

Place all the ingredients in a bowl and mix thoroughly.

Method:-

To cook the skewers if using a gas grill, pre-heat to medium low.

If using a charcoal grill, make sure it is not too hot.

Thread about 6 pieces of marinated chickens onto each soaked skewers and squeeze them on tightly with your hands.

Grill the skewers, brushing every so often with a little oil for 8 ~ 10 minutes or until the chickens has caramelized nicely and is cooked through.

Check the skewers every couple of minute.

The sugar in the marinade will burn.  So make sure you constantly baste and turn the skewers to keep the cooking even.