Thai BBQ and Black Pepper Chicken

Cook Time 30 minutes + marination time

Servings 4


For the marinade

1 stalk lemongrass, finely chopped

1 bunch coriander, stalks trimmed, washed well and dried

100ml fish sauce

3 tbsp sweet chilli sauce

3 tbsp chilli jam

3 tbsp kecap manis

3 tbsp low salt soy sauce

1 tbsp crushed black peppercorns

3 tbsp caster sugar

1 walnut-sized piece of fresh ginger, peeled and julienned

1kg boneless chicken thighs, skin on

For the salad

1 mango, peeled and cut into cubes

Mixed washed and dried leaves (iceberg, coral, tatsoi, oakleaf)

Coriander leaves

Fried shallots

Vietnamese mint

For the dressing

2 tbsp rice wine vinegar

2 tbsp light soy sauce

2 tbsp mirin

1 tsp of sugar


Chop the coriander and mix well with the other ingredients. Marinate the chicken for 15 minutes or even better 3-4 hours.

For the dressing combine all ingredients. Grill the chicken gently for 4-5 minutes on each side or until it is cooked through and its edges are charred. Rest and slice each portion into 4 or 5 slices.

Dress with shallots and dressing. Mix together the lettuces, mango and chicken pieces, finish with the coriander and mint, scatter over the fried shallots.


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