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For the marinade and dressing

For the salad

Nutrition: per serving (6)

  • kcal403
  • fat28g
  • saturates7g
  • carbs13g
  • sugars12g
  • fibre3g
  • protein26g
  • salt2.6g

Method

  • step 1

    Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

  • step 2

    Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

  • step 3

    If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

RECIPE TIPS
THAI MARINADE

You can use the spicy marinade on pork and prawns too. 

CAYENNE CHILLIES

Cayenne chillies, which are about the size of your little finger, are pleasantly hot and well-flavoured, and ideal for this. If using bird’s-eye chillies, use less; if using fatter, milder chillies, use more. Always taste a little chilli juice on the tip of your finger before using. It’s the only way to know what to expect.

Recipe from Good Food magazine, December 2013

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.22 ratings

rchrdnv38734

A great recipe. Made more of a traditional salad by using baby gem lettuce, sliced sugar snap peas, sliced baby corn and sliced baby courgettes (because I had them) along with the recipe. Cooked the chicken in an air fryer. Everyone loved it. Will definitely be doing this again.

AuntieJuliebakes

This is lovely. Marinated using the full amount for about 16 hours then cooked on a hob skillet to get the char in places and also heated through the marinade to cook any chicken juice. Took on a picnic and used the cooled cooked marinade as the dressing. Will absolutely make again

casafood74

A star rating of 5 out of 5.

Easy and so tasty. Didn't hold back any of the marinade and cooked the small pieces of boneless chicken thigh in the oven for 20 mins. Served it with coconut rice.

lizleicester

A star rating of 5 out of 5.

Cooked the chicken in the oven for a good 30 minutes and then piled it onto the salad. Delicious.

moirashaw1

Wonderful dish! Did as recipe, marinating chicken overnight. Probably 22hrs. Cooked all in the oven. Had to cook thighs longer than drumsticks. Will definitely do again and will try with less fish sauce(don't really like). Might also try using all the marinade and cook in the oven like others have…

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