- 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 1Soak 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 2In a small bowl, toss the cucumber, cherries, coriander, and 2 tablespoons of the nuoc cham to coat. Season to taste with salt.
- Step 3Lightly 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 4Lay 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