Lemongrass Chicken Skewers with Mango Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s)
- 10 sticks lemongrass, frozen (or fresh, then freeze yourself!)
- 3 mango (s), ripe, fresh or 1 can mango pulp
- 3 cloves garlic
- 4 kaffir lime leaves, frozen
- 0.5 ½ chilli pepper (s), dried (can also be more)
- 2 tablespoon jam, mango jam if available
Print Recipe
Pin Recipe Instructions
- Peel the mango, mash it with a fork (or simply open the can), mash the garlic, cut the lime leaves into fine strips, core the chilli pepper and cut it into very small pieces, press the garlic.
- Mix everything to a marinade, if there is still mango jam, add 2 tablespoon.
- Cut the chicken breast fillets into 10 oblong pieces of similar size, add to the marinade and leave to stand in the refrigerator for a while (1 - 12 hours).
- Then skewer the individual pieces lengthways on a stick of lemongrass - so it is important that it is frozen.
- Place all the chicken pieces in an ovenproof dish or on a baking sheet, pour the rest of the marinade on top and bake in the oven at about 180 degrees for about 20 minutes, turning in between.
- With a lot of mango sauce, the skewers can be eaten wonderfully as a main course with basmati rice, and on their own they make a delicious starter. They taste at least as delicious cold - preferably a day later, then the meat takes on even more of the taste of the lemongrass.
- The skewers are also an absolute party hit (unfortunately quite expensive). As finger food, I make it with less mango and a little more spicy.
- The quantities of the individual ingredients can be varied according to your taste and taste!
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