Barbequed Chicken Thighs with Lemongrass

Barbequed Chicken Thighs with Lemongrass

Ingredients:

• 6 chicken thighs

• 4 stalks of fresh lemongrass

• ½ bunch of fresh coriander leaves

• The roots of a bunch of fresh coriander

•  Half a bulb of garlic

• 4 red birds eye chilli  (or as much as you’d like depending how hot you like it)

• 1 ½ tablespoons of freshly chopped ginger

• 1 ½ teaspoons of sea salt

• Water

Method:

Usually I would make the marinade in a mortar and pestle but it can be done in a food processor to save time. Ideally this would be cooked on the barbeque but you can cook this in the oven on a tray as well.

Cut the lemongrass two thirds of the way up from the root and keep the root end.  Peel and discard the outer layer. Carefully crush the end of the stalk using the flat side of the blade of the knife or with a wooden rolling pin. This helps bring out the lemongrass flavour and makes it easier to cut. Roughly cut the lemongrass and place it in a food processor along with salt and process till the lemongrass is finely chopped

Add the ginger, coriander roots , coriander leaves, chilli and garlic. You may need to add a little bit of water if the marinade is too dry and doesn’t come together . I would suggest a tablespoon at a time and be sure not to make it runny it should still be thick.

In a glass dish coat the chicken thighs in the marinade and allow it to marinade over night so the chicken thighs are full of flavour. Otherwise this can be done a couple of hours before cooking as well.

Pre-heat your barbeque so it is nice and hot and cook the chicken for approximately 25-35 minutes or until its cooked through. Cooking times will vary depending on the size. Make sure you turn the chicken over halfway through cooking so it is cooked evenly.

Garnish with fresh coriander leaves and serve with jasmine rice and sweet chilli sauce.