Thai BBQ Chicken (Gai Yang)

• portioner: 4 servings
• aktiv tid: 2 hours 15 minutes
• total tid: 2 hours 30 minutes

Ingredienser

1 shallot

1 lemongrass

4 cloves garlic

small handful coriander roots

1 tsp palm sugar

Juice of 1 lime

1 tbsp neutral flavoured oil (like peanut)

1 tbsp Thai dark soy sauce

1 tsp rice vinegar

1 tbsp fish sauce

ground white pepper, to season

8 chicken thighs, boneless, skinless

steamed rice, sliced cucumber, to serve

4 cloves garlic

3 to 4 red Thai chilies

120g caster sugar

120ml rice vinegar

120ml water, + 20ml extra for slurry

1 tbsp fish sauce

1 tsp tapioca starch

salt, to season

Vejledning

Roughly chop the shallot and finely chop the lemongrass stem. Place in a small food processor with the garlic, coriander roots, palm sugar, lime juice, oil, soy sauce, rice vinegar and fish sauce. Season with some white pepper and process until a rough paste.

Transfer to a large bowl and add the chicken thighs. Mix well until the chicken is completely coated. Cover and refrigerate for 2 hours to marinate, up to overnight.

Place the water, rice vinegar, sugar and fish sauce in a medium saucepan. Season with salt and place over a medium heat.

Bring to a gentle simmer, stirring until sugar dissolves.

Roughly chop the garlic and chillies and process in a small food processor until finely minced. Transfer to the saucepan and mix through. Simmer for 2-3 minutes.

Mix the tapioca starch with the extra water in a small bowl to a slurry, then add to the saucepan. Bring to a boil, stirring continuously, and cook for 1 minute until thickened slightly and glossy.

Remove from the heat and allow to cool completely.

Preheat a lightly oiled BBQ grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill, turning to char well on both sides, about 6-8 minutes, until the internal temperature reaches 65°C.

Remove from the grill and set aside to rest for 5 minutes. It will come up to 70°C-72°C in temperature while it rests.

Serve the chicken with some steamed rice, sliced cucumber and Nam Jim Gai.

Ernæring

• Portionsstørrelse: 4