Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw
/
Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw
Recipe By Michael Weldon
Ingredients
1 kg Coles chicken thigh fillets
Fish Sauce and Lemongrass Marinade
3 tbs fish sauce
2 lemongrass stalks, thinly sliced
2 tbs Coles brown sugar
2 lime leaves crushed
1 chilli, sliced thinly
Thai Slaw
¼ Chinese cabbage, shredded
1 carrot, match sticks
5 green beans, sliced thinly
2 spring onions, sliced diagonally thinly
½ bunch coriander, leaves picked
2 tbs mayo
1 tbs fish sauce
1 tsp chilli sauce
1 lime, juice
2 tbs roasted peanuts, chopped
Garnish
1 lime, quartered
2 tbs roasted peanuts, chopped
Cooked using The Ziggy available at Barbeques Galore
Method
Combine the marinade ingredients in a mortar and pestle and pound until crushed together. Pour over the chicken thighs and marinate for at least an hour or up to 12 for more flavour.
Heat a BBQ until it begins to smoke. Brush the grill with some oil then add the chicken and cook until caramelised and cooked through.
In a large bowl combine the slaw ingredients, using your hands gently scrunch the ingredients together to slightly break them down. Mix until all the vegetables are coated in the dressing.
Serve the slaw in a bowl topped with sliced chicken thighs garnished with extra peanuts and lime.
