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Ingredients Jump to Instructions ↓

  1. 2lb (900g) chicken thighs with the bone in, skin off

  2. 6 tbsp shallots , finely chopped

  3. 3 tbsp garlic , coarsely chopped

  4. 3 tbsp lime or lemon zest, finely chopped

  5. 3 fresh red or green chillies , seeded and chopped

  6. 4 crushed kaffir lime leaves or 1 tbsp lime zest, finely chopped

  7. 2 tsp fresh ginger , finely chopped

  8. 1 tsp ground turmeric

  9. 2 tsp ground coriander

  10. 1 tsp salt

  11. 1 tsp freshly ground black pepper

  12. 5tbsp tinned coconut milk

  13. 2 large grapefruits, or 1 large pomelo

  14. 2 tbsp vegetable oil

  15. 3 tbsp shallots , finely diced

  16. 3 tbsp garlic , finely sliced

  17. 2 small red thai chillies , seeded and chopped

  18. 3 tbsp roasted peanuts , chopped

  19. 3 tbsp spring onions , finely shredded

  20. 2 tbsp dried shrimp , chopped

  21. 2 tbsp lime juice

  22. 1 tbsp fish sauce

  23. 1tbsp sugar

  24. Handful fresh coriander

Instructions Jump to Ingredients ↑

  1. Blot the chicken thighs dry with kitchen paper.

  2. In a blender or mortar and pestle, combine all the marinade ingredients and puree.

  3. In a large bowl, combine the chicken with the marinade and mix well. Cover with cling film and refrigerate over-night. When you are ready to barbecue the chicken, remove the chicken from the fridge and leave at room temperature for 40 minutes.

  4. Make a charcoal fire in the barbecue or preheat the oven grill to high.

  5. When the charcoal is ash white or the oven grill is very hot, grill the chicken for 10 minutes on each side or until they are cooked. Place on a warm plate and serve immediately or allow to cool and serve at room temperature.

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