Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 30 grams of chopped fresh galangal, 2 thinly sliced stalks of lemongrass, 2 chopped shallots, 4 cloves of garlic, 1 deseeded red chili, 30 ml of fish sauce, 15 ml of soy sauce, 30 ml of lime juice, 15 grams of palm sugar, and 60 ml of coconut milk in a food processor, blending until a smooth marinade forms.

2. 2

   Place 600 grams of chicken thigh pieces into a large bowl, pour the prepared marinade over the chicken, ensuring all pieces are well coated, and refrigerate for at least 2 hours or overnight.

3. 3

   Thread the marinated chicken pieces onto soaked wooden skewers, leaving a small space between each piece to ensure even cooking, typically 3-4 pieces per skewer.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing and covered with a light ash.

5. 5

   Grill the chicken skewers for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred.

6. 6

   In a small bowl, whisk together 15 ml of fish sauce, 15 ml of lime juice, and 10 grams of palm sugar to create the chili-lime glaze.

7. 7

   During the last 3 minutes of grilling, generously brush the skewers with the prepared chili-lime glaze, turning frequently to caramelize the glaze evenly.

8. 8

   Remove the Pan-Asian Charcoal-Grilled Galangal Chicken Skewers from the grill, rest for 5 minutes, and then garnish with fresh cilantro before serving.