Ingredients
1kg deboned chicken breasts/thighs
cut into 4cm squarish-chunks
2 tbsp black peppercorns
2 cloves garlic
2 stalks coriander
chopped
2 tbsp fish sauce
1 cup coconut milk
Allergy Advice
Contains Fish
Equipment
- 1 mortar and pestle
- 1 container
- 1 griddle/frypan or BBQ
Instructions
- In a mortar and pestle, crush the garlic and peppercorns until they make a paste.
- Add coriander and continue to pound until it forms a paste.
- Combine the paste, fish sauce and coconut milk in a container and stir together.
- Add the chicken pieces to the marinade and stir to coat. Cover and refridgerate for 1-2 hours.
- Preheat griddle/frypan or BBQ and coat with oil.
- Lay marinated chicken pieces in the pan and and cook for 4 minutes or until golden brown on each side.
- Set aside to rest whilst you plate up rice.
Notes
Tip
This chicken is popular with everyone even the kids eat it and ask for seconds!
