Thai Grilled Chicken (Gai Yang)

• 分量: 5 servings
• 調理時間: 8 minutes
• 総時間: 20 minutes

材料

2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)

1 large lemongrass stalk (, white part only, reedy outer layers removed, sliced 5mm / 1/5" thick (Note 2 tube paste sub)

4 cloves garlic (, peeled (whole)

2 1/2 tbsp fish sauce

1 tbsp light soy sauce (, or any all-purpose soy or tamari (Note 3)

2 tsp dark soy sauce (Note 3)

3 tbsp (tightly packed) brown sugar or palm sugar

2 tbsp oil (, vegetable, canola, or any other neutral flavoured oil)

Nam Jim Jaew (- traditional Thai Dipping Sauce for meat *RECOMMENDED*)

Lime Sweet Chilli Sauce

Bottle of sweet chilli sauce

Lime wedges

Red chili (, finely sliced (optional)

Cilantro / coriander leaves (optional)

Coconut rice

手順

Blitz - Place Marinade ingredients EXCEPT oil in a jug just large enough to fit the head of a stick blender. Blitz until lemongrass and garlic is fully pureed. (No stick blender? Finely grate lemongrass and garlic, then mix)

Marinate - Pour in a bowl. Add oil, stir. Add chicken, toss to thoroughly coat. Cover and marinate overnight (my bare minimum is 3 hours). No marinating time? Finely slice, toss in marinade then cook like a stir-fry.

Heat the outdoor BBQ grill on high or a non stick pan over high heat on the stove.

Cook - Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3). Put chicken on the BBQ or in the pan, then turn heat down to medium (sweet marinade = prone to burning). Cook the chicken until golden brown - around 5 to 6 minutes on each side. (If it burns, flip straight away. You can flip repeatedly, as needed.)

Rest and serve - Rest for 3 minutes. Serve alongside a mound of steamy coconut rice with lime wedges, garnished with fresh chilies and coriander/cilantro, and your chosen sauce.

栄養

• カロリー: 280 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 8 g
• トランス脂肪: 0.05 g
• コレステロール: 190 mg
• ナトリウム: 596 mg
• 炭水化物総量: 4 g
• 食物繊維: 0.1 g
• 糖質総量: 3 g
• タンパク質: 39 g