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BBQ Recipe -Thai Style Chicken

Serves: 4
Preparation Time: 15 minutes and 2 hours marinating
Thai ingredients are now widely available, so you can enjoy these great flavours of the East in your own back garden. Here is a real winner - easy to prepare and quick to cook. Leave these feisty ingredients to mingle by marinating several hours ahead of grilling.


For the marinade:
4 x 150g (5 ½ oz) boneless chicken breasts, skinned
2 stems lemon grass, trimmed of outer coarse layer and finely chopped
2 small red chillies, finely chopped (include the seeds for extra kick!)
Zest and juice of 1 lime
4 lime leaves (optional), shredded
5 cm (2 inch) piece fresh ginger, peeled and finely grated
1 tablespoon Nam Pla (fish sauce)
100 ml (3½ fl oz) light olive oil or groundnut oil

For the relish:
1 small ripe mango, peeled
225g (8 oz) fresh pineapple chunks
4 spring onions, trimmed and finely chopped
2.5 cm (1 inch) piece fresh ginger, finely grated
Juice of 1 lime
1 small red or green chilli, deseeded and finely chopped
3 tablespoons freshly chopped coriander or mint
Salt and freshly ground black pepper


Place each chicken breast, one at a time between 2 large sheets of cling film and beat out gently with a rolling pin until they are approximately 5mm (¼ inch) thick. (Alternatively, ‘butterfly’ the chicken: using a sharp knife, slice through the side of each breast, taking care not to cut all the way through and open out like a book). Arrange in one layer in a shallow dish.

Mix the marinade ingredients together. Brush over the chicken, getting into every nook and cranny! Cover and leave in a cool place for at least 2 hours.

Prepare the relish: slice the mango flesh away from its stone then finely dice the fruit. Cut the pineapple flesh into small dice. Transfer to a bowl with any juices, and stir in the remaining ingredients. Season lightly, cover and chill for 1 hour.

Drain the chicken breasts and place onto the hot barbecue. Cook for 3-4 minutes on each side until golden, brushing frequently with the remaining marinade. (The chopped ingredients turn deliciously crunchy).

Serve with a generous spoonful of the tropical fruit relish. A simple rice or noodle salad is a great accompaniment.

Flash Tip:

Try this recipe using boneless fillets of salmon or firm white fish instead of chicken. Follow the method above to stage 4, but wrap the 175g (6oz) fillets in individual foil parcels. Be sure to spread plenty of the marinade over the fish, and drizzle on the juices. Place onto the BBQ and cook for 8 – 10 minutes, assuming the fillets are approximately 2.5cm (1 inch) at their thickest part. Allow your guests to unwrap their parcel and savour the fragrant aroma.