Thai BBQ Fighting Chicken
Equipment
- Pestle and mortar
- Small bowl
- Large bowl
- Griddle pan
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
For the salad
- 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
To serve
- handful fresh coriander
- handful fresh basil
- handful roasted unsalted peanuts chopped
Instructions
- 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.
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.
Nutrition
Calories: 362kcal
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