Ingredients Jump to Instructions ↓

  1. 10 (2kg) chicken thigh cutlets

  2. 1/3 cup (90g) grated palm sugar

  3. 2 teaspoons ground cumin

  4. 1 teaspoon salt

  5. 1 cup loosely packed mint leaves

  6. 1 cup loosely packed Thai basil leaves

  7. Nam jim

  8. 2 cloves garlic, crushed

  9. 3 large green chillies, seeded, chopped

  10. 2 coriander roots

  11. 2 tablespoons fish sauce

  12. 2 tablespoons grated palm sugar, extra

  13. 3 French shallots, chopped

  14. cup (60ml) lime juice

  15. NOTE: The nam jim can be made up to two hours ahead. The chicken can be prepared several hours ahead.

Instructions Jump to Ingredients ↑

  1. Cut 2 deep slashes through the skin and flesh of the chicken. Rub chicken with combined sugar, cumin and salt. Stand for 10 minutes.

  2. For the nam jim, blend or process all the ingredients until smooth.

  3. Place chicken, skin side down, on a lightly oiled, heated grill plate on low heat (or on a grill or covered barbecue) for about 10 minutes. Turn, cover with foil or cover the barbecue; cook until chicken is cooked through.

  4. Serve the chicken on herbs with nam jim.

  5. Not suitable to freeze. Not suitable to microwave.

  6. Cook's note As each brand of fish sauce varies in saltiness and intensity, start with a little and add more gradually to taste. Brown sugar can be used as a substitute for palm sugar, if desired.

  7. Photography by Brett Stevens and Alan Benson.


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