Thai BBQ Chicken with Coconut Lime Rice and Thai-Style Salad

Ingredients

• 650 g skinless chicken thigh fillets
• 1 stalk lemongrass (white part only, finely prepared for the marinade)
• 1 Thai chili (deseeded and finely chopped)
• 5 cloves garlic (minced)
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp white pepper
• 2 tbsp coriander stems (finely chopped)
• 2 tbsp fish sauce (for the chicken marinade)
• 1 tbsp dark soy sauce (for the chicken marinade)
• 1 tbsp coconut sugar (for the chicken marinade)
• 0.5 tbsp oil (for the chicken marinade)
• 0.25 cup water (for the chicken marinade)
• 1 cup dry jasmine rice (rinsed)
• 0.75 cup light coconut milk
• 0.75 cup chicken stock
• 0.5 tsp salt (for the rice)
• 1 tsp lime zest (for the rice)
• 1 tbsp lime juice (for the rice)
• 1 cucumber (sliced into half moons)
• 1 chili (deseeded and finely chopped for the salad)
• 300 g cherry tomatoes (halved)
• 0.5 red onion (thinly sliced)
• 0.333 cup coriander leaves (roughly chopped)
• 1 tbsp fish sauce (for the salad)
• 1 tbsp lime juice (for the salad)
• 1 tsp coconut sugar (for the salad)
• fried shallots (to serve)
• sweet chili sauce (drizzle to serve)
• fresh coriander (to serve)

Steps

1. 1

   Combine the lemongrass, Thai chili, garlic, ground coriander, turmeric, white pepper, coriander stems, fish sauce, dark soy sauce, coconut sugar, oil, and ¼ cup water in a large bowl.

2. 2

   Add the chicken thigh fillets and mix thoroughly so they are evenly coated. Marinate for at least 30–60 minutes, or up to overnight.

3. 3

   Preheat the air fryer to 200°C for 5 minutes.

4. 4

   Air-fry the marinated chicken at 200°C for 14–16 minutes, turning halfway, until golden and cooked through. Cooking time will vary with the size of the thighs and the air fryer. The chicken should reach an internal temperature of 75°C.

5. 5

   Rest the cooked chicken for 5 minutes, then slice it. Alternatively, pan-fry the chicken as stated in the source.

6. 6

   Rinse the jasmine rice. Add it to a saucepan with the coconut milk, chicken stock, lime zest, and salt.

7. 7

   Cover the saucepan and simmer the rice over low heat for 12–15 minutes.

8. 8

   Let the rice rest for 5 minutes, then fluff it with a fork and stir through the lime juice.

9. 9

   Combine the cucumber, salad chili, cherry tomatoes, red onion, and coriander leaves.

10. 10

    Toss the salad with the fish sauce, lime juice, and coconut sugar.

11. 11

    Serve the sliced chicken with the coconut lime rice and Thai-style salad. Garnish with fried shallots, a drizzle of sweet chili sauce, and fresh coriander.

Notes

The source states that chicken can alternatively be pan-fried but does not provide pan-frying time or detailed instructions. The stated nutrition is 467 kcal, 39 g protein, 47 g carbohydrates, and 13 g fat per serving for 4 servings.

Nutrition per serving

• main
• Thai-inspired
• high-protein
• air-fryer
• chicken
• rice bowl
• meal prep
• dairy-free