Name: Grilled chicken with coriander and chilli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Grilled chicken; 8 chicken thigh cutlets (1.6kg); 1 lime, cut into wedges; Coriander and chilli paste; 2 teaspoon coriander seeds; 4 fresh small red thai (serrano) chillies, chopped coarsely; 1 teaspoon ground cumin; 2 whole cloves; 3 cardamom pods, bruised; 1/4 teaspoon ground turmeric; 10 centimetre (4-inch) stick fresh lemon grass (20g), chopped coarsely; 2 brown onions (300g), chopped coarsely; 4 clove garlic; 1/3 cup (80ml) lime juice; 2 teaspoon coarse cooking salt (kosher salt); 2 tablespoon peanut oil

Ingredients

Grilled chicken

8 chicken thigh cutlets (1.6kg)

1 lime, cut into wedges

Coriander and chilli paste

2 teaspoon coriander seeds

4 fresh small red thai (serrano) chillies, chopped coarsely

1 teaspoon ground cumin

2 whole cloves

3 cardamom pods, bruised

1/4 teaspoon ground turmeric

10 centimetre (4-inch) stick fresh lemon grass (20g), chopped coarsely

2 brown onions (300g), chopped coarsely

4 clove garlic

1/3 cup (80ml) lime juice

2 teaspoon coarse cooking salt (kosher salt)

2 tablespoon peanut oil

Method

1.Make coriander and chilli paste. Blend or process ingredients until mixture forms a smooth paste.

2.Pierce chicken all over with sharp knife. Combine chicken and paste in large bowl, rubbing paste into cuts. Cover; refrigerate overnight.

3.Cook chicken, covered, on heated oiled grill plate (or grill or barbecue), 5 minutes. Uncover; cook, turning occasionally, about 20 minutes or until cooked. Serve with lime wedges.

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