Thai-Style Grilled / Baked Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This Southeast Asian dish is a gastronomical delight! The rich taste of lemon grass, coconut milk and Thai fish sauce will transport you instantly to the Land of Smiles. You may need to make a trip to an Asian grocer for some of the ingredients, but in my opinion, the flavorful marinade is worth it! Ingredients:
3 lbs chicken, cut into 8-10 pieces |
2 limes, cut into wedges |
2 stalks lemongrass |
1 inch piece fresh ginger, peeled and thinly sliced |
6 garlic cloves, roughly chopped |
1 teaspoon palm sugar |
1/2 cup coconut milk |
2 tablespoons thai fish sauce |
2 tablespoons light soy sauce |
4 shallots, roughly chopped |
Directions:
1. Trim off the roots of the lemon grass, cut apart the stalks and chop roughly. Place into a blender/ food processor along with all the other marinade ingredients. Process until the mixture has reached a smooth consistency.
2. Put the chicken pieces in a deep enough dish and pour over the marinade. Stir to mix well, then cover the dish and place in chiller to marinate for at least 4 hours or overnight.
3. Prepare the BBQ or preheat the oven to 200ºC / 400ºF. If cooking in the oven, arrange the chicken pieces on a rack over a roasting tin (this prevents dripping juices from staining the oven).
4. Barbecue or bake in the oven for 20-30 minutes until the pieces are cooked and golden brown. Turn the pieces and brush with the marinade once or twice during cooking.
5. Remove from oven or BBQ and serve with lime wedges.
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