🍽️ Makes: 4–6
🔪 Prep time: 15 mins (plus marinating)
🔥 Cook time: 15+ mins
⚖️ Net carbs: 3g per portion
💪 Protein: 29g per portion
✅ No added sugar and no seed oils
Sticky, smoky and packed with punchy heat. Chicken thighs are marinated with lemongrass, lime, ginger and fu:di Sriracha, then grilled over the barbecue until lightly charred, juicy and caramelised.
Ingredients
-
8 boneless skinless chicken thighs
- 1 tbsp fish sauce
- Juice of 1 lime
- 1 tbsp light avocado oil
- 2 garlic cloves
- 2 lemongrass stalks
- Thumb-sized piece fresh ginger
- Handful coriander stems
- 4 spring onions
- Good squirt fu:di Sriracha Chilli Sauce
- Sea salt
- Black pepper
Step 1 - Build the marinade
Trim the lemongrass and roughly chop the tender inner part. Roughly chop the spring onions.
Add the lemongrass, spring onions, garlic, ginger, coriander stems, fish sauce, lime juice, avocado oil and fu:di Sriracha Chilli Sauce to a food processor. Blend until smooth and fragrant.
Step 2 - Marinate the chicken
Place the chicken thighs into a large bowl and season with salt and black pepper. Pour over the marinade and mix thoroughly until fully coated.
Cover and marinate overnight if possible, or for at least 2 hours.
Step 4 - Cook the chicken
Place the chicken onto a hot barbecue and cook for 15+ minutes, turning regularly, until lightly charred, sticky and cooked through.
Baste with the excess marinade as the chicken cooks and add extra squirts of fu:di Sriracha throughout cooking for a deeper glaze and extra flavour.
To serve
Serve hot with grilled lime, crunchy slaw or wrapped into warm low-carb flatbreads with fresh herbs and cooling yoghurt sauce.
Chef’s Tip
Chicken thighs can handle high heat beautifully. Let the edges caramelise slightly over the flames for maximum smoky flavour and colour.
