Thai grilled chicken

There is nothing more simple on the hot summer days than a delicious grilled chicken and salad, the longer you marinate the chicken the better. If you have the chance to marinate overnight you should do it.

Serves 4-6 people

2 kg of chicken (either a full chicken that is spatchcocked or bone-in chicken, I cook with the skin on to protect the meat then remove it before eating),

1 whole bulb of garlic crushed,

1 tbsp peppercorns lightly crushed,

1 stick of lemongrass bashed and sliced thinly,

1 bunch of coriander, stalks only finely chopped,

1 tbsp honey (2.5 syns for the whole dish)

3 tbsp soy sauce, 4 tbsp water,

  1. Put everything in a large freezer bag, squeeze the air out and seal then put in a bowl in the fridge. (leave for at least 2 hours and take out of the fridge 1 hour before using).
  2. Really you need to cook a whole chicken on the bbq for at least an hour, you could also bake the chicken for 1 and half hours. (if using pieces of chicken you want to bake for 40 minutes).

Love Emily, Chef Who Slims x



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