I love Asian street food and my obsession for Asian street food is my sole motivation for taking long haul flights. I would be willing to travel for days on roads, planes, cars, boats or even bamboo boats accross South East Asia just to try an amazing street food dish that I have seen on Rick Stein, Floyd or Luke Nguyen’s Cookery and Travel shows. “There’s a famous saying that travels broadens the mind” in my case it is certainly more like “Travel broadens my belly”. Here’s my take on a Thai/Cambodian inspired grilled or best barbecued chicken. ‘Inspired’ as I unfortunately do not have the original recipe from Thailand or Cambodia for a charcoaled barbecued chicken. Enjoy!
Oven proof dish and a deep dish.
Ingredients Serves 2:
1. 2 Chicken legs, scored with bone in and skin on
2. 4 Cloves of garlic, grated or crushed
3. 2 tsp. Coriander powder
4. 3 tbsp. Fish sauce
5. ½ Lime, juice
6. 1 tbsp. Palm sugar
7. 20g, Finely sliced galangal
8. 3 Kaffir lime leaves, slice into matchsticks
9. 2 tsp. Ginger powder
1. In a deep dish, mix all the ingredients listed above. Rub the marinade all over the chicken, inserting the garlic slices and lime leaf in the chicken, cover with a cling film and marinade overnight.
2. Pre-heat the oven to grill at 200°C. Place the chicken with the marinade in the oven to grill between 25-30 minutes, turning them twice to grill both sides of the chicken. Before removing the chicken from the oven, insert a sharp knife through the chicken, if the juices from the chicken runs clear, the chicken is ready and cooked, if the juice is slightly pinkish or bloody cook in the oven for 5-10 minutes longer.
Serve immediately with coconut rice and lime wedges.