Thai Grilled Chicken Salad

On Thursday, December 8th, 2011

  • Cooking time: Less than 30 minutes
  • Cuisine: Asian-Thai
  • Serves: 4
Type: Salad

Ingredients

  • 1kg chicken pieces, such as thighs and drumsticks, skin on and bone in
  • iceberg lettuce leaves
  • 2 lebanese cucumbers, sliced diagonally
  • ½ bunch green onions, sliced diagonally
  • ½ bunch spearmint, leaves only
  • ½ bunch basil, leaves only
  • 2 limes, quartered

Spice rub

  • 1 tablespoon brown sugar
  • 2 teaspoons ground paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon cracked black pepper
  • 2 tablespoons chopped fresh ginger
  • 3 large cloves garlic, chopped
  • 1 bunch of fresh coriander, white roots and stems only, coarsely chopped
  • 2 tablespoons extra-virgin olive oil

Preparation method

1. Place chicken pieces in a large bowl.

2. To make spice rub, combine sugar, paprika, cumin, pepper, ginger, garlic and coriander in a processor and pulse until mixture is finely chopped. With machine running, drizzle in oil. Spread over chicken and leave to marinate in refrigerator for 4 hours, or preferably overnight.

3. Cook chicken on a moderately hot barbecue for 15-20 minutes, turning once, or until skin has caramelised.

4. Arrange lettuce, cucumber, green onions, spearmint, basil and limes on a platter, add chicken and serve immediately.

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