 |
|
||||||||
8 small skin-on boneless chicken thigh fillets
fresh coriander (cilantro) sprigs, to serve
Marinade:
2 coriander (cilantro) roots, scraped and washed clean
4 garlic cloves
1 tsp white peppercorns
1/2 tsp ground turmeric
2 tbsp fish sauce
1 tbsp dark sweet soy sauce (e.g. kecap manis)
Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste.
Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Transfer to a tray and place in the fridge. Allow to marinate for at least 15 minutes but overnight would be ideal*.
Heat your barbecue grill plate to a medium heat. Place the chicken onto the grill and cook for 4-5 minutes each side or until the edges are charred and the chicken is cooked through. Rest a few minutes before slicing. Scatter with fresh coriander leaves.
– This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.
– We used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).
There are no reviews yet. Be the first one to write one.