Chicken Skewers
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Sticky Mini Chicken Fillets

  • 4
  • 15
  • 10

With a hit of garlic and chilli, these tender chicken skewers will go down a treat.

1 x 410g pack Mini Chicken Fillets

1 x pack 2 Lemon Grass

1 x clove Garlic

60ml Dark Soy Sauce

60ml water

50g Granulated Sugar

½ tsp Chilli Powder

4 x wooden bamboo skewers

Asia Sweet Chilli Sauce – to serve

1. Thread 2 mini fillets onto each wooden skewer

2. Trim the lemon grass by cutting them in half lengthways and thinly slice

3. Peel and mince the garlic

4. Put the lemongrass, garlic, soy sauce, water, sugar and chilli powder into a small saucepan and gently bring to the boil, stirring to dissolve the sugar

5. Boil until it thickens, this will take around 3 minutes

6. Put the chicken skewers onto a flat tray and pour over the sauce

7. Turn the skewers around to coat

8. If you have time, refrigerate and leave to marinate for a few hours

9. Cook on the BBQ for 8-10 minutes, turning as you cook

10. Baste with any remaining sauce as you cook through 11. Serve alongside the chilli sauce