Recipe Ingredient
- 2 deboned chicken thighs, cleaned
- Marinade (Combine these ground ingredients):
- 1 1/2 tbsp chilli paste
- 5 shallots
- 3 cloves garlic
- 1 stalk lemon grass
- 2cm slice galangal
- 1 tbsp freshly chopped coriander roots
- 1cm slice turmeric root
- 1 candlenut
- Seasoning:
- 1 tbsp lemon juice
- 1 tbsp nampla (fish sauce)
- 1/2 tsp ground black pepper
- 1/2 tsp sugar
- Glaze:
- 2 tbsp honey
- 2 tbsp olive oil
Instructions
- Cut diagonal slits on the chicken skin. Combine marinade and seasoning in a small bowl. Brush marinade on both the skin and meat side of chicken. Keep in a plastic container and set aside in the refrigerator for 1 to 2 hours.
- Arrange marinated chicken on a grilling tray. Baste with glaze and grill at 220°C for 15 minutes, meat-side first.
- Turn chicken over and grill on the skin side for 13 to 15 minutes. Halfway through grilling, brush with honey glaze again.
- To serve: Place grilled chicken on a serving plate. Add some cooked pasta and some organic vegetables. Serve grilled chicken with a slice of ripe mango.
- This makes a perfect light meal.
