Barbecued Chicken #2 recipe
information
Barbecued chicken is served almost everywhere in Thailand, from portable roadside stalls to sports stadiums and beaches.
ingredients
1 chicken, about 1.5 kg (3 - 3 1/2 lb), cut into 8 - 10 pieces
2 limes, cut into wedges, to garnish
2 red chillies, finely sliced, to garnish
2 limes, cut into wedges, to garnish
2 red chillies, finely sliced, to garnish
For the marinade
2 stalks lemon grass, chopped
2.5 cm (1 in) piece fresh root ginger
6 garlic cloves
4 shallots
1/2 bunch coriander roots
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
2.5 cm (1 in) piece fresh root ginger
6 garlic cloves
4 shallots
1/2 bunch coriander roots
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
method
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. Barbecue the chicken over glowing coals, or place on a rack over a baking tray and bake at 200°C (400°F) Gas 6 for about 20 - 30 minutes or until the chicken is cooked and golden brown. Turn the pieces occasionally and brush with the marinade.
4. Garnish with lime wedges and finelv sliced red chillies.
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. Barbecue the chicken over glowing coals, or place on a rack over a baking tray and bake at 200°C (400°F) Gas 6 for about 20 - 30 minutes or until the chicken is cooked and golden brown. Turn the pieces occasionally and brush with the marinade.
4. Garnish with lime wedges and finelv sliced red chillies.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
