Charred and fragrant lemongrass chicken thighs with rice and a fresh rainbow salad.
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Serves
4
Boneless Skinless Chicken Thigh
Lemongrass
Fresh Ginger
Red Chilli
Garlic
Light Brown Sugar
Soy Sauce
Balsamic Vinegar
Water
Red Cabbage
Carrot
Fresh Mint
Lime
Peanut
Olive Oil
Serves
4
Boneless Skinless Chicken Thigh
Lemongrass
Fresh Ginger
Red Chilli
Garlic
Light Brown Sugar
Soy Sauce
Balsamic Vinegar
Water
Red Cabbage
Carrot
Fresh Mint
Lime
Peanut
Olive Oil
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Step 1.
Preheat the oven to 200°C.Â
Place the chicken into a bowl. Add the lemongrass, ginger, red chilli, garlic, sugar, soy, balsamic vinegar, and water into a blender. Blend until smooth. Taste and season with salt and pepper, if needed, and pour over the chicken. Toss together.Â
Step 2.
Transfer the marinated chicken onto an oiled baking tray, pouring over all of the marinade. Slide into the oven for 20-25 mins, until cooked through. Check half way through and add a splash of water if the marinade is caramelising too quickly.
Step 3.
For the rainbow salad, use a peeler to shred the red cabbage and slice the carrots into thin matchsticks. Pick the mint leaves, discarding the stems, then combine the veg and herbs with the juice of a lime. Season to taste with salt and some sugar. Crush your peanuts.
Step 4.
Reheat the rice and serve onto plates. Slice the chicken and place on top with some rainbow salad. Finish with a sprinkling of crushed peanuts.
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