BBQ Spicy Chicken

BBQ Spicy Chicken


1 chicken, about 1.6 kg, cut into 8 pieces
2 limes, cut into wedges, to garnish
2 small red chillies, finely sliced, to garnish
For the marinade:
1 large lemon grass stalk, chopped
1 tbsp fresh ginger, chopped
7 clove(s) garlic, chopped
5 shallots, chopped
1 tbsp coriander roots, chopped
1 tbsp palm sugar
120 ml coconut milk
25 ml fish sauce
35 ml soy sauce
2 small red chillies, chopped

Preparation Method

Place the marinade ingredients into a food processor and process until smooth.

Put the chicken in a dish and mix well with the marinade. Leave covered in the fridge for at least 4 hours or overnight.

Barbecue the chicken until it is cooked and golden brown. Turn the pieces occasionally and brush with the marinade.

Serve with lime and chillies.

Tip: Bake the pieces on a rack over a baking tray at 200�C in a preheated oven for about 25-35 minutes.