์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf 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.
- โFor an extra layer of flavor, you can add a pinch of chili flakes to the marinade for a hint of spice.
- โEnsure chicken is cooked to an internal temperature of 165ยฐF (74ยฐC).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.