2 sticks lemongrass, white part only, thinly sliced
1 long fresh red chilli, coarsely chopped, plus sliced chilli, extra, to serve
3cm-piece fresh ginger, peeled, coarsely chopped
60ml (1/4 cup) coconut milk
2 tablespoons fish sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
4 fresh limes, halved
1 Lebanese cucumber, halved, sliced diagonally
1/4 cup fresh coriander sprigs
Steamed jasmine rice (optional), to serve
METHOD
Step 1
Use a sharp knife to cut the chicken marylands through the joint to separate the drumsticks and thighs.
Step 2
Place garlic, shallot, lemongrass, chilli, ginger, coconut milk, fish sauce, ground coriander and turmeric in a food processor. Blend until smooth. Transfer the marinade mixture to a large glass or ceramic bowl. Add the chicken pieces and turn to coat well. Cover and place in the fridge for 6 hours or overnight to marinate.
Step 3
Preheat a barbecue grill or chargrill pan on medium-high. Cook the chicken, turning occasionally, for 30 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a platter and cover with foil for 10 minutes to rest.
Step 4
While the chicken is resting, place limes cut-side down on the barbecue grill and cook for 3-4 minutes or until lightly charred.
Step 5
Serve chicken with grilled limes and cucumber. Scatter with coriander and extra chilli just before serving.
Tame Communications (known as tameTIMES) was established in 1997. This long-established popular community title includes the key shopping centres: Alberton City, Mall...