- Prep: 180 min
- Cook: 15 min
- Yield: 2 servings
Ingredients
200 gm chicken leg boneless, with skin
100 ml coconut cream
2 lemongrass stalks (just use the lower few inches of the stalk, discard outer layers)
10 gm chopped cilantro stems and leaves
20 gm garlic cloves
5 gm red Thai chilli
20 ml light or white soy sauce
20 ml sweet soy sauce
10 ml fish sauce
Directions
For Chicken Marination
1. Combine lemongrass, cilantro, garlic, shallot and Thai chilli.
2. Finely chop them with a knife.
3. Stir in coconut milk, light soy sauce, sweet soy sauce, fish sauce, and cooking oil.
4. Add chicken and marinate for at least 2 hours and up to 2 days.
To Grill Chicken
1. Remove chicken from the marinade and lightly season with salt and black pepper.
2. Heat a grill, Brush the grates with some oil
3. Place chicken pieces over direct heat, cooking both sides until golden brown and lightly charred.
4. Continue grilling for 10 to 15 minutes until an instant-read thermometer reads 730°C.
5. Let chicken rest for 5 minutes.
6. Serve with spicy dipping sauce (Sweet Chili Sauce) and sticky rice. Can also be paired with Somtam.
