Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs
Prep:15 mins
Serves 4 – 6
For the marinade and dressingzest and juice 3 limes3 tbsp fish sauce3 tbsp soft light brown sugar2 hot red chillies, thinly sliced (see tip, below)1 tbsp extra virgin olive oil2 garlic cloves, crushed1 tsp turmerichandful coriander stems, finely chopped8 chicken leg or thigh pieces, skin on
STEP 1Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.STEP 2Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.STEP 3If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.
