ASIAN GREEN GODDESS GRILLED CHICKEN

In the summer, nothing beats the flavour of well-marinated, aromatic grilled chicken. It's perfect on the BBQ, in a salad, or atop noodles — its versatility is just sexy really. My Asian Green Goddess Grilled Chicken will take you on a trip to South Asia. If you're craving bold flavours to brighten up this humid summer, this recipe is for you. While I recommend marinating overnight for the best results, a few hours will also work if you're short on time.

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ASIAN GREEN GODDESS GRILLED CHICKEN

SERVES: 4 /MADE IN: 40-45 MINS + MARINADING /DIFFICULTY /EASY/ MEATY

INGREDIENTS

1. 640g skinless chicken thighs

   
   

1. 
   

2. 1/2 bunch mint

3. 1/2 bunch coriander

4. 1 bunch Thai basil

5. 6 kaffir lime leaves

6. 1 lime, halved, extra to serve

7. 1/2 lemongrass stalk

8. 3 green thai chilies, stalks removed

9. 2 spring onions, cut into quoters, green part only (save the white part for another recipe)

10. 4 garlic cloves

11. 250ml coconut cream

12. 1 tbsp tamarind paste

13. 1 tbsp fish sauce

14. Neutral oil, like rapeseed or vegetable 

15. Black sesame seeds, to garnish

16. Salt, to season

METHOD

1. In a high powered blender, add the mint, coriander, half of the thai basil, lime leaves, lime, lemongrass, chillies, spring onions, garlic, coconut cream, tamarind paste, fish sauce and a good pinch of salt and blitz into a vibrant, smooth green sauce. Give it a little taste to see if it needs anymore salt. Adjust accordingly to your liking.

2. In a large bowl, add the chicken thighs and season them with salt. Pour over half of the green sauce and evenly coat the thighs in the marinade. Cover and place in the fridge overnight.

3. The next day, let’s cook. You can either do these on the bbq or on a grill. As I don’t have a bbq I will be showing the grill method.

4. Heat about 1 tbsp of oil on a grilled pan over a medium heat. Once it starts to smoke, in batches, grill the chicken for 4-5 minutes on each side or until cooked through. Transfer the chicken to a plate and allow to rest for 5-10 minutes.

5. If you want to make the chicken thighs even more special, you can top with crispy Thai basil leaves. To do this, remove the leaves from the stalks and pat them with kitchen paper to remove any excess water.

6. Heat some oil in a frying pan over medium heat. Be cautious, as the oil will splatter when the leaves are added. Fry the leaves in batches, quickly removing them from the pan as their edges start to crisp and curl. Place them on kitchen paper to drain off any excess oil.

7. I served my Asian Green Goddess chicken thighs with cold broccoli and mange tout to make a salad but you can serve with whatever you like. Drizzle the remaining sauce over the chicken, sprinkle with sesame seeds, crisp Thai basil eaves and serve with lime wedges.