In Thai cuisine, we often use coriander roots as a foundation to build up flavour in marinades, just like with this recipe for Thai-style grilled chicken. Mixed with garlic and white pepper, and you’ve got the start of something wonderful – and that’s before you even add the other flavour makers. Try it with seafood and other meats too, and you’ll see why this is a favourite in my family.
In partnership with Panasonic.
WATCH THIS RECIPE
Thai-style Grilled Chicken
PREP TIME
10 minutes + marinating
COOK TIME
10 minutes
SERVES
4-8
Ingredients
8 small skin-on boneless chicken thigh fillets
fresh coriander (cilantro) sprigs, to serve
Marinade:
2 coriander (cilantro) roots, scraped and washed clean
4 garlic cloves
1 tsp white peppercorns
1/2 tsp ground turmeric
2 tbsp fish sauce
1 tbsp dark sweet soy sauce (e.g. kecap manis)
Steps
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Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste.
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Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Transfer to a tray and place in the fridge. Allow to marinate for at least 15 minutes but overnight would be ideal*.
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Heat your barbecue grill plate 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 a few minutes before slicing. Scatter with fresh coriander leaves.
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Notes:
– This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.
– We used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).
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Thai Grilled Chicken
Wow, simple, packed with flavour, a winner winner chicken dinner.