Lemongrass & Ginger Chicken with Grilled Thai-style Salad
Some of our favourite Thai dishes are gai yang (grilled chicken) and som tam (green papaya salad) this recipe combines similar flavours into this all-in-one grilled salad.
Ingredients
SERVES 4 as a main
CHICKEN & MARINADE
6 chicken thighs, de-boned
2 sticks of lemongrass, finely sliced
4 cloves garlic, crushed
1 thumb ginger, diced
1 tbsp rapeseed oil
2 tsp salt
2 bird’s eye chillies finely sliced
Juice of 1 large or 2 medium limes
2 cloves garlic, finely chopped
2 tbsp maple syrup
1 tbsp fish sauce
1 tbsp sesame oil
4 spring onions, topped and tailed, outermost layer removed
1 red and 1 yellow pepper, quartered and deseeded
2 big handfuls of green beans
2 medium carrots, peeled and cut into matchsticks
12 cherry tomatoes
Handful of fresh mint
2 small handful peanuts
Method
1.Mix the ingredients for the marinade together and coat the chicken thighs. Set aside in fridge for at least 4 hours.
2. Combine the ingredients for the salad dressing.
3. Grill the peppers, green beans and spring onions in stages until charred but still retain some texture. Slice into even 2-3cm pieces.
4. Mix in the raw carrots for texture and add roughly torn mint.
5. Toast the peanuts and lightly crush in pestle and mortar.
6. Grill the chicken thighs until cooked (internal temperature of 75°C). Rest the cooked thighs for 5 minutes then slice in 1cm thick strips and stir with any remaining juice into the vegetables.
7. Mix in the peanuts and dressing and toss through.
8. Allow to stand for 5 minutes for flavours to meld and add salt to taste.
More Recipes Ideas from Flame & Dame
Method
1.Mix the ingredients for the marinade together and coat the chicken thighs. Set aside in fridge for at least 4 hours.
2. Combine the ingredients for the salad dressing.
3. Grill the peppers, green beans and spring onions in stages until charred but still retain some texture. Slice into even 2-3cm pieces.
4. Mix in the raw carrots for texture and add roughly torn mint.
5. Toast the peanuts and lightly crush in pestle and mortar.
6. Grill the chicken thighs until cooked (internal temperature of 75°C). Rest the cooked thighs for 5 minutes then slice in 1cm thick strips and stir with any remaining juice into the vegetables.
7. Mix in the peanuts and dressing and toss through.
8. Allow to stand for 5 minutes for flavours to meld and add salt to taste.
