This recipe is based on the bbq chicken and lime leaf from Taste Vietnam, The Morning Glory Cookbook.
In the original version the chicken is cooked on skewers.
I have modified the ingredient quantities to suit my flavour preferences. I have also swapped out lime leaf for kaffir lime leaves.
- 1 kg chicken thigh fillets, skin off
- 1/4 cup fresh turmeric or 1 tablespoon ground turmeric powder
- 1/3 cup finely chopped lemongrass, I buy frozen blocks (You can also use Valcom chopped lemongrass available in jars at your supermarket)
- 1 teaspoon sea salt
- 2 teaspoons sugar
- generous grind of black pepper
- 1/2 teaspoon Chinese five spice powder
- 4 kaffir lime leaves, spine removed and roughly chopped (you can also use Valcom chopped kaffir lime leaves, available in jars in your supermarket)
- 4 cloves garlic, roughly chopped
- 1/2 red onion, roughly chopped
- 1 teaspoon dried chilli flakes
- 2 tablespoons neutral flavoured oil such as rice bran or canola
- 2 teaspoons sesame oil
- 1 tablespoon fish sauce
- 2 tablespoons crisp fried onion or shallots
By preparing this a few hours in advance you will allow the flavours to penetrate the chicken.
Place the chicken in a ceramic lasagne style dish. I often cut each thigh in half.
Combine the remaining ingredients in the bowl of a food processor or blender and mix until finely chopped and well mixed.
Spoon the paste evenly over the chicken, turning to coat.
Refrigerate for 2 hours or longer if you can.
Preheat the oven to 200 C (or you can pan fry or barbecue if you would rather).
Place the chicken in a single layer in a roasting dish, scraping all of the marinade into the dish with it.
Bake for 25-30 minutes until the chicken is cooked through and well coloured.
Serve sprinkled with crisp fried shallots with steamed rice (or roti bread) and Asian Slaw.