Thai-style Barbecued Chicken Recipe
Thai-style Barbecued Chicken
On a recent trip to Chiang Mai in Northern Thailand, I did an early morning walk each day to the amazing local food market. On my way I passed a couple who had a barbecue and served up delicious grilled pork. After investigating the recipe, the coconut milk marinade has become a favourite barbecue marinade in our house which I have adapted for chicken. It is a winner and great with steamed sticky rice.
½ teaspoon salt
1 teaspoon thinly sliced coriander roots
1 tablespoon finely chopped ginger
1 large stalk lemongrass, white bulb end only, thinly sliced
25g crushed Thai palm sugar
4 large cloves garlic, finely chopped
½ teaspoon freshly ground white pepper
¾ cup coconut milk
1 tablespoon Japanese soy sauce
700g boned organic chicken thighs, halved, each half lightly beaten out
½ cucumber, peeled, thinly sliced
100g cherry tomatoes, halved
200ml Thai sweet chilli sauce
Put the salt, coriander roots, ginger, lemongrass, sugar, garlic, pepper and coconut milk into a food processor and process until smooth.
Pour this marinade into a mixing bowl and add the chicken.
Mix well so the marinade evenly coats the chicken.
Marinate overnight or minimum 2 hours.
Shake the excess marinade off the chicken and barbecue, turning frequently, over moderate to low heat for 10-15 minutes or until cooked through and well browned.
Place on a serving platter (line it with a fresh banana leaf if you can get one) and put the cucumber and tomatoes around it.
Serve the chilli sauce on the side in a bowl.