Thai Grilled Chicken

Method

1. 1

   Mix the marinade

   Stir together the garlic, fish sauce, soy sauce, honey, oil, lime juice, ground coriander and white pepper.

2. 2

   Marinate the chicken

   Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

3. 3

   Heat the grill

   Heat a barbecue or grill to medium-high, about 220°C. Lightly oil the grate.

4. 4

   Grill the chicken

   Lift the chicken from the marinade and let excess drip off. Grill for 6 to 8 minutes per side, turning as needed, until browned and the thickest part reaches 74°C.

5. 5

   Rest and serve

   Transfer to a clean plate and rest for 5 minutes off the heat. Serve with lime wedges.

Tips

• Keep the grill at medium-high so the honey browns without scorching.
• Use a clean plate for the cooked chicken, not the one that held raw chicken.
• Check the thickest part of a thigh with a thermometer, as colour alone can be misleading.

Swaps

• Use lemon juice instead of lime juice.
• Use ground black pepper instead of white pepper.
• Use sunflower or rapeseed oil instead of another neutral oil.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat until piping hot.