Thai-style Barbecued Chicken Recipe

Thai-style Barbecued Chicken

Serves 4

thai curry

On a recent trip to Chiang Mai in Northern Thailand, I did an early morning walk each day to the amazing local food market. On my way I passed a couple who had a barbecue and served up delicious grilled pork. After investigating the recipe, the coconut milk marinade has become a favourite barbecue marinade in our house which I have adapted for chicken. It is a winner and great with steamed sticky rice.

• ½ teaspoon salt

• 1 teaspoon thinly sliced coriander roots

• 1 tablespoon finely chopped ginger

• 1 large stalk lemongrass, white bulb end only, thinly sliced

• 25g crushed Thai palm sugar

• 4 large cloves garlic, finely chopped

• ½ teaspoon freshly ground white pepper

• ¾ cup coconut milk

• 1 tablespoon Japanese soy sauce

• 700g boned organic chicken thighs, halved, each half lightly beaten out

• ½ cucumber, peeled, thinly sliced

• 100g cherry tomatoes, halved

• 200ml Thai sweet chilli sauce

Put the salt, coriander roots, ginger, lemongrass, sugar, garlic, pepper and coconut milk into a food processor and process until smooth.

Pour this marinade into a mixing bowl and add the chicken.

Mix well so the marinade evenly coats the chicken.

Marinate overnight or minimum 2 hours.

Shake the excess marinade off the chicken and barbecue, turning frequently, over moderate to low heat for 10-15 minutes or until cooked through and well browned.

Place on a serving platter (line it with a fresh banana leaf if you can get one) and put the cucumber and tomatoes around it.

Serve the chilli sauce on the side in a bowl.