Barbecued chicken bites with nuoc cham and cherries

Barbecued chicken bites with nuoc cham and cherries

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Nuoc cham is a Vietnamese dipping sauce and it goes great with these barbecued chicken bites.

Featured in
Vietnamese recipes, Coles Magazine


  • 260g chicken thighs, boneless, skinless, well trimmed and cut into 2cm pieces
  • 1/2 tablespoon canola oil
  • 6 tablespoons palm sugar
  • 6 tablespoons fish sauce
  • 6 tablespoons fresh lime juice
  • 1 Thai chilli, minced
  • 1/2 English cucumber, seeded and sliced
  • 8 cherries, pitted and quartered
  • 1 tablespoon chopped fresh coriander, plus leaves for garnish
  • 12 small inner butter lettuce leaves


  • Step 1
    Soak 12 small bamboo skewers in water. Prepare a barbecue for medium-high heat. In a small bowl, toss the chicken pieces with the oil and thread 3 pieces of chicken onto the top third of each skewer. In a medium bowl, whisk the palm sugar, fish sauce, lime juice, and chilli until the sugar dissolves. Set the nuoc cham aside.
  • Step 2
    In a small bowl, toss the cucumber, cherries, coriander, and 2 tablespoons of the nuoc cham to coat. Season to taste with salt.
  • Step 3
    Lightly brush the barbecue grates with oil and season the chicken skewers generously with salt. Barbecue the chicken skewers, turning as needed, for about 8 minutes, or until the chicken is nicely charred and just cooked through. Remove the skewers from the barbecue and immerse in the bowl with the remaining nuoc cham.
  • Step 4
    Lay the lettuce leaves in a straight line on a narrow rectangular platter. Remove the skewers from the nuoc cham and lay the skewers over the lettuce. Top with some of the cucumber-cherry salad and garnish with coriander leaves. Serve the nuoc cham on the side for dipping.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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