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This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with Ken Hom's green ginger rice and fiery corn - from Ken Hom's Travel with a Hot Wok. I often double the recipe and freeze portions in the marinade in ziplock bags.
- 4 boneless chicken breasts
- 4 cloves garlic, sliced thinly or crushed
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 limes, juice and rind of
- 3 tablespoons sunflower oil
- 1 tablespoon dark soy sauce
- 1 -2 red chile, de-seeded and thinly sliced
- 2 tablespoons chopped fresh coriander (cilantro)
- Cut gashes into chicken, through skin if present.
- Mix all the ingredients for the marinade in a deep glass bowl.
- Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
- Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
- Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
- Keep basted with the marinade while cooking.
- Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.