Barbecued Marinated Chicken with Nam Jim
This recipe is sponsored by Black Swan Vineyards
Recipe information
Yield
Serves 4
Ingredients
Chicken Needed:
4 single chicken breasts
Marinade:
6 cloves garlic
6 tablespoon fish sauce
2 tablespoon light soy
1 cup coconut cream
2 tablespoon caster sugar
White pepper, to taste
Nam jim:
2 cloves garlic, roughly chopped
2 cilantro roots, roughly chopped
1 long red chilli, de-seeded & roughly chopped
1 long green chilli, de-seeded & roughly chopped
2 small hot chillies, finely sliced
1 red shallot, finely sliced
8 ripe cherry tomatoes
4 tablespoon castor sugar
4 tablespoon fish sauce
5 tablespoon fresh lime juice
Salad:
1 small green papaya, peeled and cut into thin strips
8 long beans (snake beans), blanched, refreshed and cut into 2” lengths
1 cup bean sprouts
1/2 cup mint leaves
1/2 cup coriander leaves
1/2 cup Thai basil leaves
Preparation
Method:
Step 1
Place all marinade ingredients in a bowl or blender & process 10 seconds.
Step 2
Marinate the chicken breasts well & refrigerate 2 hours.
Step 3
For the nam jim, pound the garlic & cilantro root in a mortar & pestle. Add the red & green chillies & pound another 10 seconds. Add the cherry tomatoes & pound until just pulped. Add the small hot chillies, eschallots, sugar, fish sauce & lime juice & stir until well mixed & the sugar has dissolved. Check the flavour for balance.
Step 4
Make the salad by simply mixing all ingredients together then toss through the nam jim.
