Double batch Thai marinated chicken
SERVES 4 PREP AND COOK TIME 25 MINUTES (+ MARINATING AND RESTING TIME)
16 small (2kg) chicken thigh fillets
1 bunch (70g) coriander
¼ cup (60ml) fish sauce
¼ cup (60ml) light soy sauce
5cm piece ginger, peeled, chopped finely
4-6 cloves garlic, chopped
3 small red chillies, seeded, chopped
¼ cup (55g) brown sugar peanut or vegetable oil, for cooking steamed jasmine rice, steamed green vegetables and lime wedges, to serve 1 Place chicken on a board and gently pound with a meat mallet until about 7mm thick.
2 Wash coriander well; drain. Scrape roots clean; chop roots and stems. Reserve leaves for another use. In a large bowl, combine the coriander roots and stems, sauces, ginger, garlic, chilli and sugar; season with ground black pepper. Add chicken to the bowl; turn to coat in marinade. Divide the chicken quantity in half and package into a large resealable bag or freezer container, interleaving with freezer wrap. Freeze. Marinate the remaining chicken for at least 1 hour but preferably overnight for best flavour.
3 Heat a barbecue grill (or grill pan or frying pan) over medium-high heat. Pour a little oil on a plate and rub the chicken in it on both sides. Barbecue chicken for 3-4 minutes, without moving, for great char-grill marks. Turn chicken over; barbecue for a further 3-4 minutes or until chicken is cooked through. Transfer chicken to a plate; cover loosely with foil and rest for 5 minutes.
4 Serve chicken with rice, vegetables and lime wedges, if desired. Chicken suitable to freeze at the end of Step 2. Not suitable to microwave.