@sarahhuangbenjamin: As promised (in yesterday’s balcony bbq post), here is the recipe for my new favourite thing to make on a grill: GAI YANG CHICKEN SKEWERS!!! This recipe takes the flavours of Gai Yang or Thai-style grilled chicken and puts them on a stick, because that is the most fun way to eat of course - and if you’re looking for a summer recipe, this is it Even if you’re last minute, these will be pretty good after just 2-3 hours of marination but of course 6 hours or more is even better Here’s the recipe (trust me and SAVE this one): 900g (ish) boneless chicken thigh/leg (I use skinless but you can also do skin-on) 2 stalks lemongrass 4 cloves garlic 2 teaspoons coriander seeds 2 teaspoons white peppercorns 3 tablespoons fish sauce 3 tablespoons light soy sauce 1 tablespoon sugar Drizzle of dark soy sauce (just for colour, so totally optional) Toast the white peppercorns and coriander seeds in a pan over medium heat for 3-4 minutes, until nice and fragrant. Grind in a spice grinder or a pestle and mortar. Remove the hard outer layer and the base of the lemongrass stalks, then chop the white part. Peel the garlic cloves Mix the ground pepper and coriander, lemongrass, garlic, fish sauce, soy sauce, dark soy sauce and sugar and blend to combine. Cut the chicken into small pieces or cubes, then mix the chicken thoroughly with the marinade in a container. Leave to marinate in the fridge for at least 2 hours, preferably 6-8. Soak bamboo skewers in water for 10 minutes. Pour 2 tablespoons neutral oil into the marinated chicken and mix in. Skewer the chicken then grill for 3-5 minutes on each side until nicely browned and cooked through! (This goes really well with Nam Jim Jaew sauce, which I have a recipe video for too) #grilling #barbecue #skewers

Sarah Huang Benjamin

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Saturday 29 August 2026 05:58:08 GMT