Thai Barbecued Chicken

prep 15 mins, plus marinating cook 10–25 mins
  • 1.5 kg (3 lb) part-boned chicken breasts
  • 5 cm (2 in) piece of fresh galangal, peeled and finely chopped
  • 4 garlic cloves, crushed
  • 1 large red chilli, finely chopped
  • 4 shallots, finely chopped
  • 2 tablespoons finely chopped coriander leaves
  • 150 ml (½ pint) thick coconut milk
  • salt and pepper
  • lime wedges
  • chive flowers (optional)

Rub the chicken breasts all over with salt and pepper and place in a shallow dish.

Put the galangal, garlic, red chilli, shallots and fresh coriander in a food processor and blend to a paste or use a pestle and mortar. Add the coconut milk and mix until well combined.

Pour this marinade over the chicken, cover and leave to marinate overnight in the refrigerator.

Remove the chicken from the marinade and place on a hot barbecue or griddle pan. Cook for 10–25 minutes, turning and basting regularly with the remaining coconut marinade.

Leave the chicken to rest for 5 minutes then chop into small pieces with a cleaver. Garnish with lime wedges and chive flowers, if liked. Serve with a ready-made sweet chilli sauce and Fragrant Coconut Rice (see page 206).

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