Barbecued Thai Chilli & Garlic Chicken Thighs with Noodle Salad

Ingredients

12 Chicken Thigh Fillets

4 tbls Chilli Paste with Soybean Oil

1 tbls Fish Sauce

3 Cloves Garlic, minced

1 Lime, juiced

2 tbls Vegetable Oil

Wooden or Metal Skewers

1 Packet Flat Rice Noodles

1 cucumber, sliced thin

½ Bunch Coriander

½ Bunch Mint

¼ Bunch Thai or Regular Basil

½ Red Onion, sliced thin

1 tbls Black Sesame Seeds

Dressing

2 tbls Chilli Paste with Soybean Oil

1 tbls Fish Sauce

2 Limes, juiced

1 tbls Caster Sugar

Method

In a large bowl, whisk together the chilli paste with soybean oil, fish sauce, garlic, lime juice and vegetable oil. Trim any excess fat from the chicken thighs and toss to coat well in the marinade, cover & marinate for 3 hours in the fridge.

To prepare the salad and dressing. Bring a large saucepan of water to a boil, stir in the noodles for about 30 seconds, then remove the saucepan from heat. Let the noodles soak for 8 to 10 minutes, or until they are soft. Drain, refresh with cool water and drain again.

Toss the noodles in a bowl with the picked coriander, mint and basil leaves, add the sliced cucumber & onion, sprinkle over the black sesame seeds.

To make the dressing, place the chilli paste with soybean oil, fish Sauce, lime juice and caster sugar into a bowl and whisk until the sugar has dissolved, taste and adjust if required.

Remove the chicken from the marinade and thread onto skewers, barbecue the chicken over a medium heat until cooked through, serve with the salad & dressing

Cook’s Tip

Chilli in Soybean Oil is available from Asian grocers or good quality supermarkets.

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