Name: Chicken skewers with chilli garlic mayonnaise
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram thigh fillets; 1 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1 tablespoon olive oil; Chilli garlic mayonnaise; 1 egg yolk; 2 clove garlic, crushed; 2 tablespoon lime juice; 2 tablespoon sweet chilli sauce; (250ml) peanut oil; 1 tablespoon coarsely chopped fresh coriander

Ingredients

500 gram thigh fillets

1 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1 tablespoon olive oil

Chilli garlic mayonnaise

1 egg yolk

2 clove garlic, crushed

2 tablespoon lime juice

2 tablespoon sweet chilli sauce

(250ml) peanut oil

1 tablespoon coarsely chopped fresh coriander

Method

1.Cut chicken into 3cm pieces and thread onto eight skewers. Combine rind, juice and oil in a shallow dish, add skewers and turn to coat well. Cover and stand 10 minutes.

2.Meanwhile, to make chilli garlic mayonnaise, blend or process egg yolk, garlic, juice and sauce until smooth. With motor operating, gradually add the oil in a thin stream. Blend until thick. Stir in coriander.

3.Cook skewers, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through, brushing skewers with marinade while cooking.

4.Serve skewers with mayonnaise.

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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