Thai BBQ Chicken Recipe from Ben O'Donoghue – Heat Beads®

Ingredients

• 1 × 1.5kg chicken, cut in half, bones removed and trimmed of fat
• iceberg lettuce (halved and leaves separated into cups)
• 1 cup of picked mint leaves
• 1 cup of picked coriander leaves
• 1 cup thai basil leaves
• sweet chilli sauce
• 5 coriander roots, washed and chopped
• 6 garlic cloves, peeled
• 5 thai pink shallots, peeled
• 1 birdseye chilli
• 1 tablespoon minced turmeric or turmeric powder
• 2 tablespoons freshly ground white pepper
• 3-4 tablespoons fish sauce to taste
• 2-3 tablespoons palm sugar to taste