Thai BBQ and Black Pepper Chicken
Cook Time 30 minutes + marination time
Servings 4
Ingredients
For the marinade
1 stalk lemongrass, finely chopped
1 bunch coriander, stalks trimmed, washed well and dried
100ml fish sauce
3 tbsp sweet chilli sauce
3 tbsp chilli jam
3 tbsp kecap manis
3 tbsp low salt soy sauce
1 tbsp crushed black peppercorns
3 tbsp caster sugar
1 walnut-sized piece of fresh ginger, peeled and julienned
1kg boneless chicken thighs, skin on
For the salad
1 mango, peeled and cut into cubes
Mixed washed and dried leaves (iceberg, coral, tatsoi, oakleaf)
Coriander leaves
Fried shallots
Vietnamese mint
For the dressing
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp mirin
1 tsp of sugar
Method
Chop the coriander and mix well with the other ingredients. Marinate the chicken for 15 minutes or even better 3-4 hours.
For the dressing combine all ingredients. Grill the chicken gently for 4-5 minutes on each side or until it is cooked through and its edges are charred. Rest and slice each portion into 4 or 5 slices.
Dress with shallots and dressing. Mix together the lettuces, mango and chicken pieces, finish with the coriander and mint, scatter over the fried shallots.