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Chargrilled Lemongrass & Chilli Chicken with Mango Salad | DonalSkehan.com
  • summer

Chargrilled Lemongrass & Chilli Chicken with Mango Salad

September 05

It’s inspired by a trip to Vietnam and has been a regular favourite in our house. If you’re making it for kids be sure to temper the heat by adding less chilli but paired with a refreshing mango salad it balances things out.

  • serves Serves 4
  • time 40mins

Method

  1. 1. Blitz the lemongrass, chilli, garlic, coriander stalks, soy sauce and fish sauce in a food processor until smooth. Place into a bowl with the chicken thighs and stir to coat. Cover and place in the fridge to marinate for at least 2 hours, or overnight if you have time.
  2. 2. For the salad, place the garlic and red chilli into a large pestle and mortar and pound until smooth. Add the palm sugar and pound again then stir in the soy sauce, fish sauce and lime juice. Mix everything together to dissolve the sugar then set aside.
  3. 3. Place the cucumber, carrots, mango and cherry tomatoes into a large bowl and pour over the dressing. Stir to combine then let sit at room temperature for 10 minutes to let the flavours mingle. Stir through half of the coriander leaves and half of the peanuts
  4. 4. When ready to cook, heat a griddle pan over a medium high heat and add the vegetable oil. Season the chicken with a little salt then griddle on the hot pan for 4 - 5 minutes each side, until cooked through and nicely charred.
  5. 5. Let the chicken rest for a few minutes then slice and serve with the mango salad. Sprinkle over the remaining half of the coriander leaves and peanuts and serve with some rice and lime wedges for squeezing.

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Ingredients

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

Large handful of coriander, stalks and leaves separated, leaves roughly chopped

1 tbsp light soy sauce

1 tbsp Thai fish sauce 

8 chicken thighs

1 tbsp vegetable oil

Sea salt

 

For the mango salad:

1 garlic clove

1 red chilli

20g palm sugar or light brown sugar

2 tbsp light soy sauce 

2 tbsp Thai fish sauce

Juice of one lime, plus extra lime wedges to serve

1 cucumber, julienned 

2 large carrots, julienned

1 mango, sliced

75g cherry tomatoes, halved

50g peanuts, roughly chopped

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

Large handful of coriander, stalks and leaves separated, leaves roughly chopped

1 tbsp light soy sauce

1 tbsp Thai fish sauce 

8 chicken thighs

1 tbsp vegetable oil

Sea salt

 

For the mango salad:

1 garlic clove

1 red chilli

20g palm sugar or light brown sugar

2 tbsp light soy sauce 

2 tbsp Thai fish sauce

Juice of one lime, plus extra lime wedges to serve

1 cucumber, julienned 

2 large carrots, julienned

1 mango, sliced

75g cherry tomatoes, halved

50g peanuts, roughly chopped