Thai grilled chicken - delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 1.6kg free-range chicken, spatchcocked (see Know-how)
• Sticky rice, handful fresh coriander sprigs and lime wedges to serve (optional)
• 1 tsp white peppercorns, lightly crushed
• 1 tsp coriander seeds, lightly crushed
• 4 large garlic cloves, bashed with a rolling pin or the flat of knife
• 125g salt
• 50g caster sugar
• 6 garlic cloves, roughly chopped
• 1 tbsp white peppercorns, crushed with a rolling pin/flat of a knife
• 4 coriander roots, roughly chopped (see Know-how)
• 1 tbsp palm sugar
• 1 tbsp fish sauce (nam pla)
• 1 tbsp light soy sauce
• Splash vegetable oil
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• To serve, cut the chicken into portions, then serve with sticky rice and fresh coriander, with lime squeezed over, if you like.
• 246kcals Calories
• 8.6g (2g saturated) Fat
• 38.4g Protein
• 4.2g (3.6g sugars) Carbs
• 0.2g Fibre
• 2.9 Salt