This chicken dish reminded me of chicken grilling over charcoal all along the streets of Thailand – you see the little stands everywhere!  The amount of effort vs the amount of flavour really helps knock this out of the park.  

 

• 2 coriander roots 
• 4 garlic cloves, skins removed 
• 1 tsp white peppercorns 
• 8 chicken thighs 
• ½ tsp turmeric 
• 2 tbsp fish sauce 
• 1 tbsp dark sweet soy sauce (e.g. kecap manis) 

‘Som Tum’ Coleslaw: 

• 3 garlic cloves, skins removed 
• 3 birds’ eye chillies (use less or more as you like) 
• 1 tbsp roasted peanuts 
• 2 tbsp fish sauce 
• 2 tsp sugar 
• 2 tbsp lime juice 
• 4 cups finely sliced Chinese cabbage (also known as wombok or Napa cabbage) 

INSTRUCTIONS

STEP 1
Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste. 

STEP 2

Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Allow to marinate for at least 10 minutes but overnight would be ideal. 

STEP 3

In the meantime, make the ‘som tum’ coleslaw. Use a clean mortar and pestle to pound the garlic and chillies to a fine paste. Add the peanuts and pound to a paste. Then stir through the fsh sauce, sugar and lime juice. Just before serving, mix the dressing with the cabbage. 

STEP 4

Heat your barbecue grill plate (you can use gas or charcoal) to a medium heat. Place the chicken onto the grill and cook for 4-5 minutes each side or until the edges are charred and the chicken is cooked through. Rest for a few minutes before slicing. Serve with the ‘som tum’ coleslaw. 

This recipe came from marionskitchen.com and it certainly is one of my favourite blogs to either research recipes or watch her youtube.