
GRILLED CHICKEN THIGH WITH THAI HERBS
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INGREDIENTS
METHOD
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Place the white pepper corn in a mortar and pound until powdery. Scoop out and into a small bowl.
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Put garlic, coriander root and salt into the mortar and pound into a coarse paste.
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Mix together the paste and the pepper powder in a bowl.
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Add coconut milk, soy sauce and palm sugar and mix together until the palm sugar dissolves.
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Then add chicken thigh, mix well and marinate for minimum 20 minutes or preferably in the fridge overnight.
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Heat a grilling pan over low to medium heat. Put the chicken on the grilling pan and slowly grill by low heat until it cooked, turning frequently.
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Serve immediately with chicken dip and sticky rice.
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Chicken thigh (500 g.)
Garlic clove, peeled and finely chopped (1 tbsp)
White pepper corn (1 tsp.)
Coriander root, finely chopped (2 tbsp)
Coconut milk (½ cup)
Seasoning Sauce (1 tbsp.)
Palm Sugar (2 tbsp.)
Salt (2 tsp.)