Thai barbecued yellow chicken

This yummy recipe is from the Australian chef Bill Granger. I recently bought his cook book “Bills Every Day Asian” and everything I’ve made from it so far has been delicious.   Marinated in a tasty mix of Thai flavours, it’s perfect for the BBQ or to be baked in the oven.   I’ve slightly modified it, using lemons to marinade instead of limes, cut out the salt and I used chicken thighs rather than a whole chicken cut into pieces.   It’s delicious cold too. I ate it with a big, crispy green salad for lunch the next day. Delicious!

Ingredients:

4 garlic cloves, crushed
1 tablespoon sugar
3 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon turmeric
1 tablespoon ground coriander
6-8 skinless chicken thighs

Method:

Preheat oven to 200 degrees Celsius.

Wisk together the garlic, sugar, fish sauce, lemon juice, oil, turmeric and coriander together in a large bowl. Add the chicken pieces and toss to coat.  Leave to marinade in the fridge for an hour.

Bake in oven for 40-45 minutes, until cooked and juices run clear.  Alternatively, cook on a BBQ over a medium heat for 18-20 minutes, turning every few minutes to prevent burning.

Serve with lemon wedges, and sweet chilli sauce.

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