Oh boy, this was tasty and it was a 'collab' with Hayley (daughter #2), so it tasted all the sweeter. 😉
I marinated the thighs in the morning and refrigerated them to develop flavours. Hayley made the salad when she came home from work. What a team!
Splash out and buy some metal skewers, you'll want to make this again - guaranteed. Procure from your nearest Asian supermarket for best value - the ones in the picture cost me just a couple of bucks for four.Â
INGREDIENTS for four
MARINADE
100gm peanut butter
2 x medium garlic cloves, crushed
15gm ginger, grated
2Tbsp lime juice
2tsp Krunchilli or Sriracha (or more to your taste)
1tsp ground turmeric
1Tbsp honey
1kg boneless skinless chicken thighs, left whole
SALAD
1 x large Continental cucumber
1 x small iceberg lettuce
DRESSING
2 tsp of Krunchilli or chopped seeded fresh red chilli
1½Tbsp caster sugar
1½Tbsp light (regular) soy sauce
1¼Tbsp rice wine vinegar
1 x crushed medium glove garlic
Handful of chopped fresh coriander
2 tsp sesame oil
COOKS NOTES
- Krunchilli is the best chilli condiment to have in your fridge. Wherever fresh or a chilli condiment is called for, Krunchilli will fit the bill. Made in Dunsborough WA, from 100% natural ingredients, and the added benefit of a satisfying crunch. Pop a spoonful on the side of your plate to add a gorgeous toasty flavour to many dishes.Â
- USE IT ALL Clean coriander roots and finely chop them to include with the roughly chopped stalks and leaves of coriander in the salad.
- The longer the chicken is marinaded, the better it tastes. If you work full time, perhaps whip the marinade up the night before, then in the morning pop in the chicken. It will be ready to cook when you get home.
- I use a rectangular glass Pyrex dish with a lid for marinating (saves using plastic wrap). These are available at major supermarkets and homeware stores.
- Remove chicken from the fridge to loose its chill before cooking.
- Use 2 skewers per portion of chicken (2 thighs). I recommend metal skewers, wooden always burn and are tricky to work with. Don't have enough skewers? Put 2 portions on double skewers and remove on serving.
- If you have one, use ribbed hotplate from your BBQ on a fish or wok burner/element on inside stove to cook chicken. Pre-heat on medium for at least 5 minutes before using so as to minimise heat loss once chicken is placed on hotplate - turn up heat when chicken is on. May need to cook in a couple of batches if thighs are large.
- If needs be, substitute rice wine vinegar with apple cider or white wine vinegar. Although they have a sharper flavour, either will suffice.
METHOD
- Place all marinade ingredients in shallow dish that will fit chicken thighs. Mix to combine. Place whole thighs in marinade and move around to ensure all are covered. Cover and refrigerate for as long as possible, up to 8 hours.
- Make salad. Using a meat mallet/rolling pin/sturdy tumbler with flat base, smash cucumber into chunks (roughly chop id a bit too large). Place in colander and scatter with three medium pinches of salt. Set aside to drain for 5-10 minutes.
- Meanwhile, mix all salad dressing ingredients together in large bowl. Rinse salt from prepared cucumber, toss through dressing and set aside.Â
- Tear tennis ball size chunks from iceberg lettuce .Â
- Pre-heat BBQ or cast iron ribbed plate, to 180°C.
- Thread marinated chicken thighs onto double skewers. Place on plate or tray and drizzle with olive oil, turn to fully coat.
- Cook over medium heat, for about 3 minutes, until underneath is sealed, coloured and releases from grill. Turn over and repeat cooking. If chicken is not fully cooked, keep turning every 3-4 minutes, until springy to touch. Remove from grill and rest, covered on warm plate for 5 minutes.
- Meanwhile place lettuce on plates, and top with smashed cucumbers. Place chicken on top and spoon over dressing. Serve immediately.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Friday or Tuesday delivery or pick-up from us in Bicton.
