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Lemongrass chicken with mango and coriander salad
Serves 4 Starters and mains
Ingredients
- 8 chicken thighs, slashed through the skin to the bone a few times
- 4 garlic cloves, roughly chopped
- 1 small shallot, roughly chopped
- (or 1/2 small red onion)
- 2 lemongrass stalks, roughly chopped
- 1tbsp grated fresh ginger
- 1tbsp light brown sugar
- 3tbsp fish sauce or soy sauce
- 1tsp Chinese five spice
- juice 1 lime
- 1tbsp fish sauce
- 1tsp light brown sugar
- 3tbsp cold water
- 1 garlic clove, crushed
- 1 unripe mango, cut into thin matchsticks
- 1 small shallot or 1/2 small red onion, very thinly sliced
- small bunch coriander, finely chopped
- 1tsp coarsely cracked black pepper
Method
At least an hour, or up to a day, before, whizz all the marinade ingredients together in a blender to form a coarse paste, then put in a large bowl and toss the chicken in the marinade until thoroughly coated, then put in the fridge.
Around 20 minutes before you plan to grill, remove the chicken from the fridge. Preheat the barbecue to a medium heat.
Put the chicken straight on the grill, skin-side down, retaining any marinade left in the bowl. Cook for around 15–20 minutes until the skin is crisp and richly browned, then turn the thighs over and brush with the remaining marinade and grill for a further 15 minutes until the meat is cooked through. Take off the heat and set aside to rest for 5 minutes.
Put all the salad ingredients in a large bowl and toss to combine, then serve in a bowl alongside the chicken.
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