Serve with green beans, rice, and the sweet and hot dipping sauce.
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Ingredients
- boneless, skinless chicken thighs 8
- oil
- cooked green beans to serve
- steamed basmati rice to serve
marinade
- sambal oelek or sriracha chilli sauce 2 tbsp
- sweet soy sauce (ketjap manis) 2 tbsp
- ginger 3 cm piece, grated
- soft brown sugar 3 tbsp
- rice wine vinegar 3 tbsp
- lime 1, juiced
- ground coriander 1 tsp
- turmeric 1 tsp
- garlic 1 clove, finely chopped
Method
-
Step 1
Mix together the marinade (without the garlic), and set half aside for a dipping sauce. Toss the chicken with the remaining marinade and the garlic, Leave for 1 hour, or covered overnight, in the fridge.
-
Step 2
Heat a bbq or chargrill pan. Drizzle the chicken with a little oil to grill, and season with salt and pepper. Grill until marks appear on each side, about 3-4 minutes each.
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Step 3
Serve with green beans, rice, and the sweet and hot dipping sauce.
Nutritional Information
- Kcals 358
- Fat 16.1g
- Carbs 21.7g
- Fibre 0.4g
- Protein 31.3g
- Salt 1.9g
