Thai Grilled Pepper Chicken
Week 18 of the Cookbook Challenge with a BBQ theme. My mum gave me The Orient Express Cookbook when I first moved out of home and I should use it more often, it has a great mix of Asian dishes in it.
I decided to go with a pretty basic recipe, Thai Grilled Pepper Chicken. This was really easy to make but tasted like it took a lot more effort which is always a good thing!
Ingredients
2kg chicken breast or thigh fillets
3 tablespoons of Thai Barbeque Marinade
To make the marinade, crush 1 tablespoon chopped garlic with 2 teaspoons salt to form a smooth paste. Roast 2 tablespoons black peppercorns in a dry pan for 1-2 minutes, then coarsley crush in a mortar and pestle. Finely chop 2 cups of coriander (including stems). Mix all ingredients. You can make this paste in a blender, but reduce black peppercorns to 1 tablespoon as they are hotter when more finely ground. You can store extra paste in an airtight container in the fridge.
Wash and dry the chicken fillets, trimming off any visible fat. Lightly score the surface. Rub the marinade over the chicken and allow to stand for a couple of hours before cooking, or cover well and refrigerate overnight. Cook the chicken on a barbeque over glowing coals or under a preheated grill for about 5 minutes on each side, or until well browned. Garnish, if you wish, with tomato wedges and cucumber slices. Serve with boiled rice or a crisp green salad.
I served mine with some veggies thrown on the BBQ and some rice.
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Yummy!
You need to invite me over for lunch I think ….
Looks fabulous
Looks delicious and not dry at all (i’m always worried about chicken on the bbq).