Bangkok Chicken

Do you ever feel like you’re running out of recipes and need to go on the hunt for more? That’s how I’ve been feeling lately. Then I stumble across beauties like this – Bangkok  chicken is well worth trying out. 

For the marinade: 

  • 4 large garlic cloves
  • 1 large shallot (roughly chopped)
  • 1 one-inch piece of fresh ginger (roughly chopped)
  • 1 medium chilli pepper (roughly chopped)
  • 1 cup fresh basil leaves
  • 1/2 cup of coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/2 tsp cumin (ground)

Use a food processor to finely mince the garlic, shallot, ginger and chilli. Then add the basil, followed by the remaining marinade ingredients until well combined. It will smell amazing, even though it looks like a bit of a dog’s dinner! 

Cut two chicken breasts into cubes, place in a Ziploc with the marinade and leave overnight. 

Either skewer the chicken (or place in a cast iron pan) and grill it on indirect heat, at around 300. The smells coming off the grill for this recipe is like the philharmonic orchestra playing a concert in your nostrils. I cooked mine in a cast iron pan for about 10 minutes, partly to test out my pan and partly out of laziness. I know skewers will work just as well. 

This dish looks pretty unassuming on the surface, but the flavours take you by the taste buds and slap you about, just like the Tango Man

Serious Bangkok Flavours

Lessons Learned: 

  • Don’t be fooled by marinades that look like mashed up dog food
  • Cast iron pans rule
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