đœïž Makes: 4â6Â
đȘ Prep time: 15 mins (plus marinating)Â
đ„ Cook time: 15+ minsÂ
âïž Net carbs: 3g per portionÂ
đȘ Protein: 29g per portionÂ
â
No added sugar and no seed oilsÂ
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.Â
Ingredients
-
8 boneless skinless chicken thighsÂ
- 1 tbsp fish sauceÂ
- Juice of 1 limeÂ
- 1 tbsp light avocado oilÂ
- 2 garlic clovesÂ
- 2 lemongrass stalksÂ
- Thumb-sized piece fresh gingerÂ
- Handful coriander stemsÂ
- 4 spring onionsÂ
- Good squirt fu:di Sriracha Chilli SauceÂ
- Sea saltÂ
- Black pepper
Step 1 - Build the marinadeÂ
Trim the lemongrass and roughly chop the tender inner part. Roughly chop the spring onions.Â
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.Â
Step 2 - Marinate the chickenÂ
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.Â
Cover and marinate overnight if possible, or for at least 2 hours.Â
Step 4 - Cook the chickenÂ
Place the chicken onto a hot barbecue and cook for 15+ minutes, turning regularly, until lightly charred, sticky and cooked through.Â
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.Â
To serveÂ
Serve hot with grilled lime, crunchy slaw or wrapped into warm low-carb flatbreads with fresh herbs and cooling yoghurt sauce.Â
Chefâs TipÂ
Chicken thighs can handle high heat beautifully. Let the edges caramelise slightly over the flames for maximum smoky flavour and colour.Â
