Thai-style grilled chicken marinated in lemongrass, coriander root and palm sugar, grilled until golden and served with homemade Nam Jim Gai dipping sauce.
palm sugarcan substitute with caster sugar~3 tbspest.
lemongrass~2-3 stalksest.
lime juice~3 tbspest.
rice vinegar~2 tbspest.
peanut oil~¼ cupsest.
dark Thai soy sauce~3 tbspest.
fish sauce~1½ tbspest.
white pepper
optional; mentioned but forgot to add
~½ tspest.
bird's eye chiliesfor Nam Jim Gai dipping sauce~2-3 piecesest.
sugarfor Nam Jim Gai dipping sauce~3 tbspest.
rice wine vinegarfor Nam Jim Gai dipping sauce~¼ cupsest.
fish saucefor Nam Jim Gai dipping sauce~1 tbspest.
waterfor Nam Jim Gai dipping sauce~½ cupest.
saltsmall pinch, for Nam Jim Gai dipping sauce~¼ tspest.
starchto thicken Nam Jim Gai dipping sauce~1 tbspest.
Steps
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1
Prepare the marinade. Rinse the coriander and use only the stalks. Add them to a food processor along with peeled garlic, shallots, and roughly chopped palm sugar.
2
Prep the lemongrass by cutting it into very small pieces. Since lemongrass is hard and can slip, you can grate it with a microplane or fine grater, or pound it in a mortar and pestle to make the blending easier.
3
Add lime juice, rice vinegar, peanut oil, dark Thai soy sauce, and fish sauce to the processor. Blend with the other ingredients to create a marinade with some texture—it doesn't need to be completely smooth.
4
Place the chicken in a bowl and pour the marinade over it, mixing well. Cover and refrigerate for at least 2 hours, preferably overnight. Do not marinate longer than 24-36 hours as the acid will break down the proteins too much.
5
Prepare the Nam Jim Gai dipping sauce. In a pot, combine sugar, rice wine vinegar, fish sauce, water, and a small pinch of salt. Add bird's eye chilies and garlic, then blend in a food processor or blender until relatively fine.
6
Dissolve the starch in water to avoid lumps, then add the blended chili mixture to the sauce pot and stir to combine evenly.
7
Bring the sauce back to a boil to activate the starch fully and thicken it. Taste and adjust seasoning if needed, then let cool before serving.
8
Prepare the grill. Set a gas barbecue to medium-high heat and let it get hot. Lightly oil the grill grate with a spray to ensure it's clean.
9
Place the marinated chicken on the grill and cook both sides until the internal temperature reaches 65°C, with good color and char on the outside.
10
Remove the chicken from the grill and let it rest. During resting, the internal temperature will rise to 70-72°C.
11
Plate and serve with cucumber, papaya salad if desired, and steamed rice, drizzled with Nam Jim Gai dipping sauce.
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