Thai flavours have become a lot of people’s favourite. Mine in particular This is a very simple dish and if you don’t like to bother with a BBQ it can be done just as well in the oven

Buy thighs (not legs) from the butcher/supermarket, skin on. More succulant.

The most important ingredient is the marinade. Follow my recipe for a perfect dish, but feel free to add your own heat. I use fresh red chillies but mix with green as well if you prefer.




20/30 mins

Prep. time:




Ingredients 8/10 chicken thighs


  • bunch of fresh coriander Chopped and save half for dressing and garnish
  • 2 sticks of lemongrass (hard stem removed)
  • 3 cloves of garlic (peeled and chopped)
  • 5 cm piece of ginger (peel off)
  • 2 limes (squeeze out juice)
  • 2 fresh red/ green chillies chopped (deseeded if you prefer)
  • Dessert Spoon of brown sugar
  • 2 dash fish sace
  • sunflower/sesame oil


  • Finely sliced/julienne raw vegetables as many as you like. including red onion, red and green pepper, carrots, cucumber and finely chopped coriander, mint and basil. I add bean sprouts and peanuts ’cause I like ’em.


  • finely chopped red chillies, dessert spoon brown sugar, two t’spoons fish sauce, sesame oil (or peanut if no allergy or just olive oil) soy sauce or Ketjap Manis and juice of two limes

Step by Step Instructions

Step 1

Chop up all the ingredients for the marinade and place in a blender. Save half the coriander.

Blend until smooth


Step 3

Remove the meat from the fridge. If using a BBQ ignite and try and have one half hotter than the other. If using an oven, put it on 220 C/Gas 7   While waiting for the heat make the salad witholding the dressing until the last minute. When the BBQ is hot enough, place the chicken on the griddle for one minute each side, then place on the cooler side. Cook for 10/15 minutes, let rest and then transfer to the hot side for one minute each side until crispy before serving poring over any marinade left.  

If cooking in the oven drop the temperature to 180C/ Gas 4 for 10 minutes. Before serving place under a grill to crispen

Step 2

Place the chicken thighs on a baking tray and score the flesh with a sharp knife. Coat the meat with the marinade, cover in cling film and place in a fridge. The longer you can leave it marinating, the better. Overnight would be perfect.

Step 4
Place the cooked chicken on a serving tray. Sprinkle on corriander leaves.   

Put the salad in a bowl  pour over the dressing and serve

Buen Provecho.