Thai BBQ Fighting Chicken

Name: Thai BBQ Fighting Chicken
Total time: 25 min
Ingredients: 2 stalks lemongrass (peeled & chopped); 3 cloves garlic; 1 red chilli; large bunch fresh coriander; 3 tbsp light soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp rice wine vinegar; 1 tbsp fish sauce; 2 tbsp sesame oil; 8 chicken thighs (bone in skin on); sea salt; white pepper; 100 g curly kale (shredded); 200 g carrot (grated); 1/4 red cabbage (shredded); 5 spring onion (thinly sliced); 2 tbsp peanut butter (smooth); 1 tbsp rice wine vinegar; 2 tbsp light soy sauce; 1 tbsp honey; 2 cm fresh ginger; 1 lime (juice); 2 tsp sesame oil; handful fresh coriander; handful fresh basil; handful roasted unsalted peanuts (chopped)

25 mins

362 cals per serving

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.

Equipment

Pestle and mortar

Small bowl

Large bowl

Griddle pan

Method

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.

Preheat the oven to 200C

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

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.