Name: Barbecued chicken with nam jim
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Barbecued chicken; 8 chicken thigh cutlets; 1/3 cup (90g) grated palm sugar; 2 teaspoon ground cumin; 1 teaspoon salt; 1 cup loosely packed fresh mint leaves; 1 cup loosely packed fresh thai basil leaves; Nam jim; 2 clove garlic, crushed; 3 green chillies, chopped; 2 bunch coriander roots; 2 tablespoon fish sauce; 2 tablespoon grated palm sugar; 3 shallots (75g), chopped; 1/4 cup lime juice

Ingredients

Barbecued chicken

8 chicken thigh cutlets

1/3 cup (90g) grated palm sugar

2 teaspoon ground cumin

1 teaspoon salt

1 cup loosely packed fresh mint leaves

1 cup loosely packed fresh thai basil leaves

Nam jim

2 clove garlic, crushed

3 green chillies, chopped

2 bunch coriander roots

2 tablespoon fish sauce

2 tablespoon grated palm sugar

3 shallots (75g), chopped

1/4 cup lime juice

Method

1.Cut two deep slashes through skin and flesh of chicken. Rub chicken with combined sugar, cumin and salt. Stand for 10 minutes.

2.Meanwhile, make nam jim. Blend or process ingredients until smooth.

3.Place chicken, skin-side down, on heated, lightly oiled grill plate (or grill or covered barbecue) on low heat about 10 minutes. Turn over, cover chicken with foil (or cover barbecue with lid); cook until chicken is cooked through.

4.Serve chicken on combined herbs with nam jim.

The nam jim can be made up to two hours ahead. The chicken can be prepared several hours ahead. Brown sugar can be substituted for palm sugar.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%