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Nauru Pandanus Chicken Skewers
Tender chicken marinated in a blend of pandanus extract, coconut milk, and spices, then grilled on skewers. This dish offers a unique sweet and savory flavor profile, showcasing Nauru's local pandanus fruit.
ð§ ææ
- 500 g Chicken thighs(boneless, skinless, cut into 1-inch cubes)
- 2 tbsp Pandanus extract((or pandan paste))
- 1/4 cup Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 8-10 Wooden skewers(soaked in water for 30 minutes)
ðšâð³ äœãæ¹
- 1
In a medium bowl, whisk together pandanus extract, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, salt, and pepper to create the marinade.
- 2
Add the cubed chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- 3
Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers.
- 4
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- 5
Remove from grill and let rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âIf pandanus extract is unavailable, you can use a few drops of green food coloring and a teaspoon of vanilla extract to mimic the color and subtle sweetness.
- âFor an extra layer of flavor, you can add a pinch of chili flakes to the marinade for a hint of spice.
- âEnsure chicken is cooked to an internal temperature of 165°F (74°C).
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- Add chunks of pineapple or bell peppers to the skewers for a colorful and flavorful addition.
- Serve with a side of steamed rice and a fresh tropical fruit salad.