Heavenly. Marinate overnight. This is the type of food I ate on holiday in Thailand. Every morning I walked from the hotel to the amazing food market by the Chiang Mai gate of the old city. Breakfast time, I passed many small vendors selling food. One of them was a couple with a half oil-drum barbecue where they sold barbecued pork with the following marinade. I have used it here for chicken. It is very good.
For the chicken
| ½ tsp | Salt |
| 2 Tbsp | Coriander root, finely chopped, well washed |
| 25 g | Thai palm sugar, grated |
| 4 | Garlic cloves, chopped |
| 1 tsp | White pepper, freshly ground |
| ½ cup | Coconut milk |
| 1 Tbsp | Soy sauce, naturally brewed |
| 700 g | Chicken thighs, each cut into 3, lightly beaten with a meat hammer (Main) |
| 1 handful | Bamboo skewers, soaked in cold water |
| ½ | Cucumbers, cut into bite-sized chunks |
| 250 g | Cherry tomatoes, halved |
For the sauce
| ½ | Red chillies, coarsely chopped |
| 1 Tbsp | Ginger, finely chopped |
| 1 clove | Garlic, finely chopped |
| 3 Tbsp | Fish sauce |
| 3 Tbsp | Lime juice |
| 1 small handful | Coriander, finely chopped |
| 1 tsp | Thai palm sugar, grated |
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Directions
To make the chicken
- Put the salt, coriander root, sugar, garlic, pepper, coconut milk and soy sauce into a small food processor and process until smooth.
- Put the chicken into a large mixing bowl and add the coconut milk mixture. Mix well and marinate overnight, or for a minimum of 1 hour.
- Thread each piece of chicken on to a soaked skewer, shaking off any excess marinade.
- Barbecue or pan-fry over moderate heat until well browned and cooked through.
- Serve with cucumber and tomatoes and the following dipping sauce.
To make the sauce
- Put everything into a small bowl and mix well so the sugar dissolves.
