Lemongrass BBQ Chicken with Coconut Rice Easy

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Bring fresh, vibrant flavours to the table with this Easy Lemongrass BBQ Chicken with Coconut Rice. Tender chicken is marinated with fragrant lemongrass and grilled until perfectly charred, then served over fluffy coconut rice for a delicious balance of smoky, savoury, and lightly sweet flavours.

Ingredients

• 800g chicken Maryland (thigh) or 4 pieces
• 400ml coconut milk
• 300g jasmine rice
• 160g lemongrass and turmeric paste
• 40g peanut & shallot mix, or combine 20g crushed roasted peanuts and 20g crispy fried shallots
• ¼ red cabbage, shredded
• 1 bunch radishes
• 1 red onion
• 1 coriander bunch
• 80ml sweet chilli sauce
• 60ml lime juice (2 limes)
• 20ml fish sauce
• 20g sugar
• 20g oil
• White vinegar, to taste

Method

1. Bring a saucepan of water to the boil. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water for 8 minutes, stirring often to prevent sticking, or until just cooked.
2. Combine the chicken with lemongrass and turmeric paste and set aside at room temperature while you prepare the remaining ingredients.
3. Heat a splash of oil in a frying pan or barbecue over medium heat. Add the chicken, skin-side down, and cook for 5 minutes, or until the skin is crisp and browned. Place a weight on top, such as a plate, to ensure even cooking. Flip the chicken and cook for about 6 minutes more, or until cooked through. Alternatively, place the chicken, skin side up, on a lined baking tray and into a 180°C fan-forced oven for about 15 minutes.
4. In a small pan, heat the sweet chilli sauce, fish sauce, sugar and oil until the sugar dissolves, then set aside and cool until room temperature. Add in the lime juice and taste. It should be sweet, sour and a little salty.
5. Combine the onion, radish and cabbage in a bowl. Season with salt, oil and vinegar when ready to serve.
6. Strain the rice through a sieve, then return it to the saucepan. Stir in half of the coconut milk (taste and add more if required) and set aside with the lid on and a tea towel wrapped around to keep the rice warm.
7. Divide the chicken, coconut rice and cabbage salad between serving plates. Top with sweet chilli sauce, coriander leaves, and a peanut & shallot mix.