This chicken is really yummy, and since I baked it in the oven and then grilled it under the broiler I bet you that it would taste even better if grilled over charcoal. Great served with rice or as I have done, served with roasted potato and a salad.
Recipe is for 4-6 people.
Ingredients:
1 chicken or chicken parts (about 1.5kg)
2 limes, cut into wedges, to garnish
2 red chillies, finely sliced, to garnish
For the marinade:
2 stalks lemon grass, chopped
2.5cm piece fresh root ginger
6 garlic cloves
4 shallots
1/2 bunch coriander roots
1 tbsp palm sugar
120ml/ 1/2 cup coconut milk
2 tbsp fish sauce
2 tbsp soy sauce
1. To make the marinade, put all the ingredients into a food processor and process until smooth.
2. Put the chicken pieces in a dish and pour over the marinade. Leave in a cool place to marinate for at least 4 hours or overnight. For a healthier version, be sure to remove the chicken skin.
3. Barbecue the chicken over glowing coals or place on a rack over a baking tray and bake at 200C for about 20-30 minutes or until the chicken is cooked and golden brown. Turn the pieces occasionally and brush with the marinade.
MY TIP: if you bake the chicken in the oven, sometimes it takes too long to brown, so bake until the chicken is cooked and gril under the broiler to give a nice brown colour. This is especially helpful if you've removed the skin as the bare meat doesn't brown as fast when you just bake it.
4. Garnish with lime wedges and finely sliced red chillies.
