Barbecued Chicken Recipe
Ingredients
| Chicken pieces | 8 Small | |
| 2 limes, cut into wedges, 2 red chillies, finely sliced, and 2 lemon grass stalks, to garnish | ||
| Rice, to serve | ||
| 2 lemon grass stalks, chopped | ||
| 2.5 cm / 1 in piece fresh root ginger | ||
| Garlic | 6 Clove (5gm) (For the marinade) | |
| Shallots | 4 (For the marinade) | |
| Coriander | 1/2 Bunch (100gm) (For the marinade) | |
| 15 ml / 1 tbsp palm sugar | ||
| 120 ml / 4 fl oz / 1/2 cup coconut milk | ||
| 30 ml / 2 tbsp fish sauce | ||
| 30 ml / 2 tbsp soy sauce | ||
Directions
1. To make the marinade, put all the ingredients into a food processor and process until smooth.
2. Put the chicken pieces in a dish and pour over the marinade. Leave in a cool place to marinate for at least 4 hours or overnight.
3. Preheat the oven to 200°C/400°F/ Gas 6. Put the chicken pieces on a rack on a baking tray. Brush with marinade and bake in the oven for about 20-30 minutes or until the chicken is cooked and golden brown. Turn the pieces over halfway through and brush with more marinade.
4. Garnish with lime wedges, finely sliced red chillies and lemon grass stalks. Serve with rice.
2. Put the chicken pieces in a dish and pour over the marinade. Leave in a cool place to marinate for at least 4 hours or overnight.
3. Preheat the oven to 200°C/400°F/ Gas 6. Put the chicken pieces on a rack on a baking tray. Brush with marinade and bake in the oven for about 20-30 minutes or until the chicken is cooked and golden brown. Turn the pieces over halfway through and brush with more marinade.
4. Garnish with lime wedges, finely sliced red chillies and lemon grass stalks. Serve with rice.
Chef
