Ping kai (grilled lemongrass chicken)

ping kai (grilled lemongrass chicken)

by Darinee Durai @ 03 Jul 2017

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
Marinade
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
refrigerator.
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

ping kai (grilled lemongrass chicken)

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