THAI BARBECUED CHICKEN
Grillet
Sally Hunter
1.25 kg boned chicken thighs.
Marinade
1 bunch fresh coriander
3 lemon grass stalks, chopped
3cm piece peeled fresh ginger, chopped
2 cloves garlic, peeled and chopped
6 spring onions (shallots), trimmed
1 level tbsp. palm sugar (or brown sugar)
1 1/2 tbsp. soy sauce
1 tsp. fish sauce
140g coconut cream or coconut milkRemove any excess fat from chicken, wash in cold water then pat dry.
Finely chop coriander, lemon grass, ginger, garlic and white portion of the spring onions. Add the sugar, soy sauce and fish sauce and mix together.
Transfer all the marinade to a dish large enough to hold all the chicken, then add the chicken pieces, pour in the coconut milk or cream and mix well. Cover dish and leave chicken to marinade in the fridge for at least 2 hours or if possible overnight.
Heat Grillet on medium heat for about 8 minutes, then turn heat down to low and cook chicken pieces, basting often with the marinade until cooked, usually 10 to 15 minutes.
Serve Thai Barbecued Chicken hot on a bed of Thai-style Salad and Hokkien Noodle Salad.
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These DVDs feature recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |