Tender on the inside, yet crispy on the outside- this dish is simply delicious!
The chicken is first added to a brine, left to soak for at least 6 hours, then added to a marinade. As a result, the chicken is incredibly flavourful, and will leave everyone wanting more!
Servings
3-4
Prep time:
6h 15min
Cook time:
10min
Difficulty:
Easy500g chicken thighs (boneless if possible)
Brine
- 3 cloves of garlic
- 50g sugar
- 50g salt
- 2tbsp fish sauce
- 2tsp coriander seeds
- 1tsp white peppercorns
- 700ml water
Marinade
- 4 cloves of garlic
- 1/2tbsp vegetable oil
- 1/2tbsp white peppercorns
- 1/2tbsp palm sugar
- 1/2tbsp fish sauce
- 1/2tbsp light soy sauce
- pack of fresh coriander
- salt to taste
There is quite a lot of prep time involved- in the form of marinating time, however- the finished dish is well worth the wait! Best served with just some sticky rice or a salad.
We used boneless chicken thighs in this recipe- however you can also use chicken wings, drumsticks, or even do half a chicken/chicken spatchcocked.
Instead of cooking the chicken thighs on the barbecue, you can also cook the chicken in an oven (200 degrees C or 390 degrees F) for around 40 minutes and adjust cooking times accordingly for cooking wings, legs etc.
The longer you can marinade the chicken- the better. We suggest at least 6 hours, but we actually marinated it overnight and found it to be amazing.
Step by Step Instructions
Step 1
First, prepare the brine for the chicken. Peel the garlic, then in a pestle and mortar, grind the garlic, peppercorns and coriander seeds.
Step 2
Next, place the ground ingredients into a large bowl and add the salt, sugar and mix everything together.
Step 3
Add the water into the mixture, then after mixing everything, place the chicken into the brine, and let this sit for at least 6 hours (ideally overnight) in the fridge.
Step 4
6 hours later (or overnight), make the marinade for the chicken. First, roughly chop the coriander, then peel the garlic cloves. In a pestle and mortar, grind the garlic, coriander and peppercorns into a paste.
Step 5
Transfer this paste to a bowl, then add the palm sugar, fish sauce, soy sauce, vegetable oil and some salt to taste. Mix well
Step 6
Remove the chicken from the brine, pat dry using some paper towels, and then cover with the marinade. The chicken is now ready to cook.
Step 7
Cook the chicken for around 10 minutes on the barbecue, turning occasionally, to ensure the chicken is cooked through.
Step 7
The chicken will then be crispy on the outside, but still moist and tender on the inside- and the dish is ready to serve. Enjoy!
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