Ever since our trip to Thailand last year, we’ve been eating a lot of Thai food at home. During our mango glut, I was making lots of green mango salad and having it with fish or this delicious grilled chicken. Now that all the mangoes have gone (sob!) we have been enjoying the chicken with steamed greens like broccolini or a cucumber salad.
This is also a great dish to serve as part of a Thai banquet.
Tailor the amount of heat to your taste – omit the chilli seeds if you want it less hot. Keep the seeds in, if you are happy to take a chilli hit. Take out the chilli altogether from the recipe if you are serving to chilli-averse individuals.
This recipe would work with other cuts of chicken, but I love to use chicken chops (A.K.A. thighs with skin on and bone in). The skin goes incredibly crispy but the flesh stays moist and tender. By all means you make with drumsticks, or use skinless, boneless thighs.
As for the amount this serves, it will depend on how many pieces you want to serve per person. For six small thighs – weighing 1 kg, it would serve 2-3 people depending on how hungry they are.
Try to marinate the chicken for at least an hour – 3 hours is better if possible. Serve with salad or steamed greens.
6 bone-in chicken thigh fillets (skin on)
1 tblspn fresh grated ginger
1 tblpsn garlic, finely chopped
1 tblspn long red chilli, finely chopped
1/3 cup fresh coriander, roughly chopped
1 tblspn GF soy sauce
1 tblspn fish sauce
1 tblspn macadamia oil
1 tblspn brown sugar
Juice of 1 lime
1. Make the marinade – in a granite mortar and pestle, grind together the ginger, garlic and chilli for a minute until you have a smooth paste. Add the coriander and continue to grind to a rough paste. We aren’t making a curry paste, so don’t worry too much, the idea is to break down the coriander into the other ingredients.
2. Add the sauces, the oil and sugar into the chilli paste and mix to combine. Remove 1 tblspn of the marinade to a small bowl, and mix in the lime juice. Cover the bowl with plastic wrap and set aside. This dipping sauce will be used later to coat the cooked chicken.
3. Place the chicken in a bowl and add the leftover marinade, massaging the marinade well into the skin and flesh. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least one hour.
4. Remove the chicken from the fridge about 30mins before cooking.
5. Preheat the oven to 220C. Place the chicken, spaced apart, on a baking tray covered with baking paper.
6. Bake the chicken for 30-45mins (time will depending on your oven, and the size of the chicken thighs) until the chicken is cooked through and the skin is crispy and golden brown.
7. Spoon the reserved dipping sauce over the cooked chicken. Serve with steamed rice and greens (or green mango salad) and a scattering of coriander leaves.