Name: Barbecued lemongrass chicken with green mango salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 3 lemongrass stalks (white part only), coarsely chopped; 3 kaffir lime leaves, coarsely torn; 3 red shallots, coarsely chopped; 2 garlic cloves, coarsely chopped; 2 birdseye chillies, coarsely chopped, or to taste; 30 gm coconut sugar (see note) or light palm sugar, crushed; 2½ tbsp each fish sauce and soy sauce; Juice of 2 limes; 8 chicken thighs or Marylands, skin on, bone in, skin slashed; 1½ tbsp vegetable oil; Green mango salad; 2 birdseye chillies, coarsely chopped, or to taste; 1 garlic clove; 2 tbsp coconut sugar; 2 tbsp each fish sauce, lime juice and rice vinegar; 3 green mangoes, cut into julienne on a mandolin; 100 gm mixed cherry tomatoes; 2 red shallots, thinly sliced; ½ cup each (loosely packed) Thai basil, coriander and mint; To serve: fried shallots

Barbecued lemongrass chicken with green mango salad

Australian Gourmet Traveller recipe for barbecued lemongrass chicken with green mango salad.

Serves 4

Prep

30M

Cook

20M

Total

50M

Ingredients

3 lemongrass stalks (white part only), coarsely chopped

3 kaffir lime leaves, coarsely torn

3 red shallots, coarsely chopped

2 garlic cloves, coarsely chopped

2 birdseye chillies, coarsely chopped, or to taste

30 gm coconut sugar (see note) or light palm sugar, crushed

2½ tbsp each fish sauce and soy sauce

Juice of 2 limes

8 chicken thighs or Marylands, skin on, bone in, skin slashed

1½ tbsp vegetable oil

Green mango salad

2 birdseye chillies, coarsely chopped, or to taste

1 garlic clove

2 tbsp coconut sugar

2 tbsp each fish sauce, lime juice and rice vinegar

3 green mangoes, cut into julienne on a mandolin

100 gm mixed cherry tomatoes

2 red shallots, thinly sliced

½ cup each (loosely packed) Thai basil, coriander and mint

To serve: fried shallots

Method

Main

1.Process lemongrass, kaffir lime leaves, shallot, garlic and chilli in a food processor until finely chopped. Add sugar, fish sauce, soy sauce and lime juice, and process to combine. Tip mixture into a zip-lock bag, add chicken thighs, seal and massage well through the bag to coat chicken. Marinate in the fridge for 1-2 hours or overnight for deeper flavour.

2.For green mango salad, pound chilli, garlic and coconut sugar with a mortar and pestle to a smooth paste. Add fish sauce, lime juice, vinegar and 2 tbsp warm water, then taste and adjust flavour as necessary (the dressing should taste hot, sour, sweet and salty). Transfer to a large bowl and pound julienned mango in a mortar and pestle to tenderise, then add to dressing. Crush tomatoes with a mortar and pestle, add to mango with shallots then, just before serving, add herbs, toss to combine and scatter with fried shallots.

3.Preheat a barbecue or char-grill pan over high heat. Drain chicken from marinade, drizzle with oil and barbecue, turning often, until browned and cooked through (15-20 minutes). Serve hot with green mango salad.