Barbecued Chicken
Barbecued chicken is served almost everywhere in Thailand, from portable roadside stalls to sports stadiums and even on the beach.
Ingredients
- 1 chicken, about 1.5kg / 3-3½ lb, cut into 8-10 pieces
- lime wedges and fresh red chillies, to garnish
For the marinade:
- 2 lemon grass stalks, root trimmed
- 2.5cm / 1in piece fresh root ginger, peeled and thinly sliced
- 6 garlic cloves, roughly chopped
- 4 shallots, roughly chopped
- ½ bunch coriander roots, chopped
- 15ml / 1 tbsp palm sugar
- 120ml / 4fl oz / ½ cup coconut milk
- 30ml / 2 tbsp nam pla (fish sauce)
- 30mI / 2 tbsp light soy sauce
Preparation
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- First make the marinade. Cut off the lower 5cm / 2in of both of the lemon grass stalks and chop them roughly. Put into a food processor along with all the other marinade ingredients and process until the mixture has reached a smooth consistency.
- Place the chicken pieces in a dish, pour over the marinade and stir to mix well. Cover the dish and leave in a cool place to marinate for at least 4 hours or overnight.
- Prepare the barbecue or preheat the oven to 200°C/400°F/Gas 6. If cooking in the oven, arrange the chicken pieces on a rack over a roasting tin.
- Barbecue or bake in the oven for 20-30 minutes or until the pieces are cooked and golden brown. Turn the pieces and brush with the marinade once or twice during cooking. Transfer the chicken pieces to a serving platter and garnish with lime wedges and red chillies.
COOK'S TIP
Coconut milk is available fresh or in cans or cartons from most supermarkets, or use 50g / 2oz creamed coconut, available in packets, and dissolve in warm water.
Serves 4-6.