This is a great recipe to cook if you have friends to feed. It's spicy and funky, and because it uses chicken thighs, is quite cheap to make.
Blot the chicken thighs dry with kitchen paper.
In a blender or mortar and pestle, combine all the marinade ingredients and puree.
In a large bowl, combine the chicken with the marinade and mix well. Cover with cling film and refrigerate over-night. When you are ready to barbecue the chicken, remove the chicken from the fridge and leave at room temperature for 40 minutes.
Make a charcoal fire in the barbecue or preheat the oven grill to high.
When the charcoal is ash white or the oven grill is very hot, grill the chicken for 10 minutes on each side or until they are cooked. Place on a warm plate and serve immediately or allow to cool and serve at room temperature.
For the grapefruit salad:
Peel the pomelo or grapefruit and separate the segments, removing any skin or membrane. Gently break the flesh into pieces and place in a large bowl.
Heat a wok until it is hot, add the oil and stir-fry the shallots and garlic until they are golden brown. Remove and drain on kitchen paper. Add the browned shallots and garlic to the bowl of pomelo or grapefruit. Now add the chillies, peanuts onions, and shrimp and gently mix well. In a small bowl combine the lime juice, fish sauce, and sugar.
Pour this over the pomelo mixture and toss carefully. Garnish with coriander leaves, arrange on a platter and serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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