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.


  • For the chicken

  • 2lb (900g) chicken thighs with the bone in, skin off

  • For the marinade

  • 6 tbsp shallots, finely chopped

  • 3 tbsp garlic, coarsely chopped

  • 3 tbsp lime or lemon zest, finely chopped

  • 3 fresh red or green chillies, seeded and chopped

  • 4 crushed kaffir lime leaves or 1 tbsp lime zest, finely chopped

  • 2 tsp fresh ginger, finely chopped

  • 1 tsp ground turmeric

  • 2 tsp ground coriander

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 5tbsp tinned coconut milk

  • For the pomelo salad

  • 2 large grapefruits, or 1 large pomelo

  • 2 tbsp vegetable oil

  • 3 tbsp shallots, finely diced

  • 3 tbsp garlic, finely sliced

  • 2 small red Thai chillies, seeded and chopped

  • 3 tbsp roasted peanuts, chopped

  • 3 tbsp spring onions, finely shredded

  • 2 tbsp dried shrimp, chopped

  • 2 tbsp lime juice

  • 1 tbsp fish sauce

  • 1tbsp sugar

  • handful fresh coriander


  • 1.

    Blot the chicken thighs dry with kitchen paper.

  • 2.

    In a blender or mortar and pestle, combine all the marinade ingredients and puree.

  • 3.

    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.

  • 4.

    Make a charcoal fire in the barbecue or preheat the oven grill to high.

  • 5.

    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:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Pour this over the pomelo mixture and toss carefully. Garnish with coriander leaves, arrange on a platter and serve at once.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 778kj
  • Fat Total 52g
  • Saturated Fat 14g
  • Protein 44g
  • Carbohydrate 34g
  • Sugar 19g
  • Sodium 1169mg

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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