ping kai (grilled lemongrass chicken)

By: Chef Chatchai Jitramphueng posted Jul 03rd 2017 10:23AM

2 boneless chicken thighs (each 250g)
1/5  cucumber, cut into matchsticks
¼  carrot, cut into matchsticks
¼  honey pineapple, cut into chucks
1  coriander stalk
4 butterhead lettuce leaves
 Traditional Thai sweet chilli sauce, for dipping
3 lemongrass stalks, trimmed and pound 
3 shallots, peeled and minced
2 garlic cloves, peeled and minced
1 tbsp  (each)            oyster  sauce  and     sunfower         oil
2 tsp soy sauce
1 tsp (each)    fsh        sauce  and     sugar
½ tsp  Sarawak white pepper powder
¼ tsp fne         salt
 Mix all the ingredients in a mixing bowl. Add in chicken
thighs; cover the bowl and marinate overnight in the
Skewer each marinated chicken thigh through a 
lemongrass stalk. Place the skewered chicken thighs
skin side down on a wire tray atop of a foiled sheet
and bake in a pre-heated oven at 180°C for about 20
minutes. Flip over and bake until skin is even browned,
for another 20 minutes.
 Place a grilled lemongrass chicken thigh onto a serving
plate. Serve with cut fruits, butterhead lettuce leaves,
and a dipping sauce on the side. Serves 2

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