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Cover - Thai BBQ Fighting Chicken

Thai BBQ Fighting Chicken

25 mins
362 cals per serving
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Donal's Notes

Ideally you want to cook this fabulous street-food recipe on a barbecue but if it’s raining or you don’t have one then you can do this on the griddle as in this recipe. 

Ingredients

lemongrass
lemongrass
garlic
garlic
red chilli
red chilli
fresh coriander
fresh coriander
light soy sauce
light soy sauce
Worcestershire sauce
Worcestershire sauce
rice wine vinegar
rice wine vinegar
fish sauce
fish sauce
sesame oil
sesame oil
chicken thighs
chicken thighs
sea salt
sea salt
white pepper
white pepper
curly kale
curly kale
carrots
carrots
red cabbage
red cabbage
spring onions
spring onions
peanut butter
peanut butter
honey
honey
fresh ginger
fresh ginger
lime
lime
fresh basil
fresh basil
roasted unsalted peanuts
roasted unsalted peanuts

Equipment

Pestle and mortar
Pestle and mortar
Small bowl
Small bowl
Large bowl
Large bowl
Griddle pan
Griddle pan

Method

1

In a pestle & mortar or in a small food processor, mash together the lemongrass, garlic, chilli and coriander stems and roots. Blend with the soy sauce, sugar, rice vinegar and fish sauce, then add the oil and season with sea salt and white pepper. Tip inot a shallow bowl, add the chicken thighs and leave to marinate for at least an, or overnight.

2

Preheat the oven to 200C

3

Mix the vegetables for the salad ingredients together to make a dressing, pour over the vegetables and toss well.

4

Place an ovenproof griddle pan over a high hear. Add the chicken thighs and chat for a few minutes on each side, then transfer to the oven for 5-6 mimutes until tender and cooked through. Serve the chicken with the crunchy salad, a sprinkling of coriander, basil and some peanuts.

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