THAI BBQ CHICKEN & COCONUT LIME RICE

Shopping list

• 650 g skinless chicken thigh fillets

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• 1 stalk lemongrass — white part only

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• 1 Thai chilli — deseeded and finely chopped

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• 5 cloves garlic — minced

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• 1 tsp ground coriander

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• 0.5 tsp turmeric

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• 0.5 tsp white pepper

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• 2 tbsp coriander stems — finely chopped

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• 2 tbsp fish sauce

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• 1 tbsp dark soy sauce

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• 1 tbsp coconut sugar

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• 0.5 tbsp oil

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• 1 cup dry jasmine rice

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• 0.75 cup light coconut milk

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• 0.75 cup chicken stock

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• 0.5 tsp salt

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• 1 tsp lime zest

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• 1 tbsp lime juice

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• 1 cucumber — sliced into half moons

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• 1 chilli — deseeded and finely chopped

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• 300 g cherry tomatoes — halved

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• 0.5 red onion — thinly sliced

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• 0.33 cup coriander leaves — roughly chopped

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• 1 tbsp fish sauce

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• 1 tbsp lime juice

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• 1 tsp coconut sugar

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• fried shallots — to serve

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• sweet chilli sauce — drizzle to serve

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• fresh coriander — to serve

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Step by step

1. 1

   Marinade Chicken: Combine all marinade ingredients with ¼ cup water in a large bowl. Add chicken and mix well to coat. Marinate for at least 30- 60 minutes, or up to overnight. Preheat the air fryer to 200°C for 5 minutes. Air fry chicken for 14– 16 minutes, turning halfway, until golden and cooked through. Rest for 5 minutes, then slice. P.s. Cooking time will vary depending on the size of the thighs and your air fryer. Chicken should reach 75°C internally. Alternatively, pan-fry the chicken.

2. 2

   Make coconut lime rice: Rinse rice and add to a saucepan with coconut milk, chicken stock, lime zest and salt. Cover and simmer on low for 12– 15 minutes. Rest for 5 minutes, fluff with a fork and stir through lime juice.

3. 3

   Salad: Combine all salad ingredients and toss with the fish sauce, lime juice and coconut sugar.

4. 4

   Assemble: Serve the chicken with the coconut lime rice and Thai-style salad. Garnish with fried shallots, a drizzle of sweet chilli sauce and coriander.