Barbecued Thai Chilli & Garlic Chicken Thighs with Noodle Salad
Published 9th September, 2020
Cuisine: Thai Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 12 Barossa Fine Foods chicken thigh fillets
- 4 tbsp chilli paste with soybean oil
- 1 tbsp fish sauce
- 3 garlic cloves, minced
- 1 lime, juiced
- 2 tbsp vegetable oil
- Wooden or metal skewers
- 1 packet flat rice noodles
- 1 cucumber, sliced thin
- ½ bunch coriander
- ½ bunch mint
- ¼ bunch Thai or regular basil
- ½ red onion, thinly sliced
- 1 tbsp black sesame seeds
DRESSING
- 2 tbsp chilli paste with soybean oil
- 1 tbsp fish sauce
- 2 limes, juiced
- 1 tbsp caster sugar
Method
- In a large bowl, whisk together the chilli paste with soybean oil, fish sauce, garlic, lime juice and vegetable oil. Trim any excess fat from the chicken thighs, then toss to coat well in the marinade. Cover and marinate in the fridge for 3 hours.
- To prepare the salad and noodles, bring a large saucepan of water to the boil. Add the noodles and soak for 8–10 minutes, or until softened. Drain, rinse under cold water and drain again.
- Toss the noodles in a bowl with the picked coriander, mint and basil leaves. Add the sliced cucumber and onion, then sprinkle over the black sesame seeds.
- To make the dressing, place the chilli paste with soybean oil, fish sauce, lime juice and caster sugar into a bowl and whisk until the sugar has dissolved. Taste and adjust seasoning if required.
- Remove the chicken from the marinade and thread onto skewers. Barbecue over medium heat until cooked through, then serve with the salad and dressing.
Cook’s Tip
- Chilli in Soybean Oil is available from Asian grocers or good quality supermarkets.
where to find us
- Find Barossa Fine Foods chicken thigh fillets at your local Barossa Fine Foods retail store in South Australia.
