1kg chicken pieces (use breast fillets with all fat removed)
6 shalots, peeled
3cm piece of ginger, peeled
2 red chillies, halved and seeded
1 tbspn chopped lemon grass
1 tbspn ground coriander
1 tspn ground cumin
lemon wedges
steamed rice, cucumber slices and lettuce leaves to serve
Pat dry chicken pieces with paper towel. Place in a shallow dish. Place shalots, ginger,
chilies, lemon grass, spices and 1 tspn salt in a food processor. Process to a coarse
paste. Rub over chicken. Cover and refrigerate for 3 hours.
Preheat a barbecue on medium. Cook chicken for 10-12 minutes each side until browned
and cooked through. Squeeze over lemon and serve with steamed rice, cucumber slices
and lettuce leaves.
6 shalots, peeled
3cm piece of ginger, peeled
2 red chillies, halved and seeded
1 tbspn chopped lemon grass
1 tbspn ground coriander
1 tspn ground cumin
lemon wedges
steamed rice, cucumber slices and lettuce leaves to serve
Pat dry chicken pieces with paper towel. Place in a shallow dish. Place shalots, ginger,
chilies, lemon grass, spices and 1 tspn salt in a food processor. Process to a coarse
paste. Rub over chicken. Cover and refrigerate for 3 hours.
Preheat a barbecue on medium. Cook chicken for 10-12 minutes each side until browned
and cooked through. Squeeze over lemon and serve with steamed rice, cucumber slices
and lettuce leaves.
Little Leakers
Malay Barbecued Chicken
