Thai Chicken

Preparation

1. Combine the marinade ingredients and blend into a smooth paste
2. Marinade the chicken for up to an hour
3. Cook on a BBQ grill or in a griddle pan, 5 mins on the first side (skin down) over a medium-high heat, and then 5 mins on the second side
4. Reduce the heat to medium-low and continue to cook until the chicken reaches at least 74°C (use a meat thermometer)
5. If you prefer you can finish in the oven which will take around 25-30 mins at 200C

Notes

Ingredients

• 600g chicken thighs
• 2tbsp olive oil
• Marinade
• 1tbsp garlic-ginger paste
• Handful fresh coriander
• 2tbsp soy sauce
• 1tbsp fish sauce
• 1tbsp dark brown soft sugar
• ½tsp ground black pepper
• 1.5tbsp thai red curry paste

Equipment

Nutritional Facts

• Serving size: 354.5g
• (35% / 43%)   Calories: 866kcal
• (122%)Total fat: 67g
• (80%)   Saturated fat: 16g
• (123%)   Unsaturated fat: 43g
•     Mono: 31g
•     Poly: 12g
• (98%)   Cholesterol: 294mg
•   Trans Fat: 0.3g
• (4%)Total carbohydrates: 12g
•   Starch: 0g
• (26%)   Sugars: 7.7g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (2%)   Fibre: 0.5g
• (102%)Protein: 51g
• Salts
• (101%)   Sodium: 2g
• (22%)   Potassium: 775mg