Baked and then then barbecued Thai marinated chicken thighs, the perfect addition to any BBQ! Flavoured with lime, lemon grass, coriander, coconut, ginger and more this dish is sure to please!
BBQ, chicken thighs, green curry
Servings10- 12 pieces
1.5kgChicken thighsabout 10 – 12 pieces
50mls olive oil
50gbunch corianderroughly chopped
2stalks lemon grassroughly sliced
1frozen garlic & ginger blockor 4 cloves garlic & thumb sized piece of root ginger
4limesjuiced and zest of 2
4tiny green chilliesstems removed (I use frozen)
½medium red onionroughly chopped
1block palm sugar14g
Add all the marinade ingredients to a blender (I used my herb mini blender) and blend to a smooth paste.
Prepare the chicken thighs by trimming off the excess skin and make 3 deep slashes into the skin and flesh.
Place the thighs into a shallow dish and pour over the marinade.
Rub marinade into the slashes and then turn the thighs to ensure an even coating.
Cover with food wrap and place in fridge to marinate over night (up to 24 hrs), turning the thighs the following morning if you can.
When ready preheat the oven to 200°C and at the same time get your BBQ lit (I find men like to do this bit)!
Place the thighs (skin side up) in a deep sided baking tin large enough to allow some room around them, cover in foil and bake for 30 minutes or until the thighs reach a reading of 74°C (165°F) on a Thermapen thermometer.
Finish off by cooking on the BBQ until the skin is crispy and golden all over.