Slimmers' Thai Pandan Chicken |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My family adores the traditional pandan chicken - but it is deep fried. I wanted to created a grilled version that was safe and lighter, and here is what I came up with. It's safe for the BBQ and cuts out most of the fat! Great success! Ingredients:
3 shallots |
4 tablespoons fresh ginger |
4 garlic cloves |
1 stalk lemongrass |
3 dried chilies, soaked |
2 teaspoons light soy sauce |
2 teaspoons worcestershire sauce |
1 teaspoon fish sauce |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1 teaspoon brown sugar |
1/2 teaspoon pepper |
1 tablespoon cornflour |
1/2 cup coconut milk |
4 boneless skinless chicken thighs |
12 pandan leaves |
Directions:
1. Mix marinade ingredients together in a blender. Put in a saucepan and bring to the boil.
2. Cut each thigh in 2, then add to boiling marinade. Let it simmer for 5 minutes or so.
3. Turn off the heat and let the chicken cool in the marinade. It can be covered and kept in the fridge overnight at this point.
4. When cooled, wrap the chicken pieces in the pandan leaves and secure with a toothpick. I found that I need approx 2 leaves per piece.
5. Fire up the grill, and place your parcels on the heat. Just enough to char the leaves and reheat the chicken.
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