Thai grilled chicken with rice, sweet chilli sauce & cucumber salad

1. Prepare the ingredients

Preheat barbecue or char grill plate over medium heat. Wash the vegetables. Cut the cucumber, shallot and capsicum into small dice. Finely chop the chilli. Finely chop the coriander roots and stems. Roughly chop the coriander leaves. Crush, grate or finely chop the garlic. Finely chop the white part of the lemongrass.

2. Marinate the chicken 

Blend or mix the coriander roots and stems, half of the garlic, most of the fish sauce, lemongrass, turmeric, a pinch of pepper, 1 teaspoon of sugar, a generous splash of oil and chilli to taste. Rub the marinade all over the chicken.

3. Cook the chicken

Place the chicken onto the preheated barbecue or char grill plate. Cook for 15 minutes each side or until cooked through. Brush with the marinade while cooking. Cover the chicken with a heatproof bowl or saucepan if it needs more time to cook. Alternatively, cook the chicken in an oven preheated to 200C for 35 minutes.

4. Cut the chicken

You can check that the chicken is cooked by piercing the thickest part with a skewer and the juices run clear. Rest the chicken for 5 minutes then cut into pieces. 

5. Cook the rice

Meanwhile, place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

6. Make the sweet chilli sauce 

Place the rice wine vinegar, remaining fish sauce, 2 tablespoons of water and 1/4 cup of sugar in a saucepan. Bring to the boil. Add the remaining chilli. Simmer for 5 minutes or until slightly thickened. Stir through a little chopped coriander leaves and the remaining garlic.

7. Make the cucumber salad

Combine the cucumber, capsicum and shallot with a spoon of the sweet chilli sauce. Season to taste.

8. To serve

Serve the chicken with the rice, cucumber salad, remaining coriander leaves and remaining sweet chilli sauce.

1. Prepare the ingredients

Preheat barbecue or char grill plate over medium heat. Wash the vegetables. Cut the cucumber, shallot and capsicum into small dice. Finely chop the chilli. Finely chop the coriander roots and stems. Roughly chop the coriander leaves. Crush, grate or finely chop the garlic. Finely chop the white part of the lemongrass.

2. Marinate the chicken 

Blend or mix the coriander roots and stems, half of the garlic, most of the fish sauce, lemongrass, turmeric, a pinch of pepper, 1 teaspoon of sugar, a generous splash of oil and chilli to taste. Rub the marinade all over the chicken.

3. Cook the chicken

Place the chicken onto the preheated barbecue or char grill plate. Cook for 15 minutes each side or until cooked through. Brush with the marinade while cooking. Cover the chicken with a heatproof bowl or saucepan if it needs more time to cook. Alternatively, cook the chicken in an oven preheated to 200C for 35 minutes.

4. Cut the chicken

You can check that the chicken is cooked by piercing the thickest part with a skewer and the juices run clear. Rest the chicken for 5 minutes then cut into pieces. 

5. Cook the rice

Meanwhile, place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

6. Make the sweet chilli sauce 

Place the rice wine vinegar, remaining fish sauce, 1/3 cup water and 1/2 cup of sugar in a saucepan. Bring to the boil. Add the remaining chilli. Simmer for 5 minutes or until slightly thickened. Stir through a little chopped coriander leaves and the remaining garlic.

7. Make the cucumber salad

Combine the cucumber, capsicum and shallot with a spoon of the sweet chilli sauce. Season to taste.

8. To serve

Serve the chicken with the rice, cucumber salad, remaining coriander leaves and remaining sweet chilli sauce.