6-8 lemongrass stalks, cut into 5-7 cm pieces – or use short bamboo skewers
600 grams boneless chicken thighs
2 shallots finely chopped
3 cm piece ginger, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon soy sauce
juice of 2 limes
1 tablespoon olive oil
4 tablespoons crunchy peanut butter
pinch chilli flakes
1⁄4 teaspoon sea salt
Soak the cut lemongrass stalks or skewers in cold water for at least four hours or overnight. This stops them from burning when on the barbecue. Cut each chicken thigh into 2 to 3 pieces, put in a sealable plastic bag and set aside.
Place the shallots, ginger, ground spices, soy sauce, lime juice, oil, peanut butter, chilli flakes and salt in a blender or food processor and process until well mixed.
Pour the marinade into the bag, seal and tip to and fro so the marinade coats the chicken well. Refrigerate for at least 30 minutes or up to 24 hours.
Skewers: Use a small knife to cut holes in the chicken and guide a single chunk onto each lemongrass skewer. Repeat with each skewer. Set aside until ready to cook.
Preheat the flat plate of the barbecue and grill the skewers over a high heat until lightly browned all over. Reduce the heat and cook for a further 15-18 minutes or until cooked through and the juices run clear when a knife is inserted into the flesh.
Serve the chicken skewers hot with the crispy shallots and extra lime wedges. Makes 18-24
Crispy shallots: packets of roasted shallots are available at Asian food stores and good supermarkets.