Thai BBQ Chicken by Ben O’Donoghue

Taken from Astroview October 2011

Ingredients:

• 1.5kg chicken, cut in half, bones removed and fat trimmed off
• Iceberg lettuce, halved and leaves separated  into cups
• 1 cup mint
• 1 cup coriander
• 1 cup Thai basil
• Sweet chilli sauce

Ingredients for chicken marinade:

• 5 coriander roots, chopped
• 6 garlic cloves
• 5 shallots
• 1 birdseye chilli
• 1 tbsp minced turmeric or turmeric powder
• 2 tbsps white pepper
• 3 – 4 tbsps fish sauce
• 2 – 3 tbsps palm sugar

Method:

1. Puree coriander roots, garlic, shallots, chilli and turmeric
2. Add pepper, fish sauce and sugar to taste
3. Rub the marinade into and under the skin of the chicken. Leave in the refrigerator for 2 – 3 hours
4. Remove chicken from refrigerator and allow it to come to room temperature
5. Prepare barbeque for direct grilling over medium heat
6. Add the chicken, skin side down and grill until crisp and golden brown
7. Lift chicken off the heat, and separate the coals to create an indirect cooking method. Cook for 20 mins or until cooked through
8. Glaze chicken with  sweet chilli sauce, carve into strips and serve with lettuce cups and herbs