This Thai bbq chicken is tender, full of flavour and amazing cooked outside on the bbq or even in the oven. Marinating the chicken makes it succulent, slightly sticky and oh so moreish!
Chop the coriander stalks and then pound them in a pestle and mortar.
If using coriander seeds, then toast them in a dry frying pan and then pound them in the pestle and mortar too.
Mix all the marinade ingredients together and either place in a bowl with the chicken or in a ziplock bag. Leave to marinate for a minimum of an hour. You could leave for up to 24 hours though.
Preheat the oven to 190C.
Put the chicken in a roasting tray and roast in the oven for 40 minutes. If you plan to finish it on the bbq then roast for 30 minutes then transfer to the barbecue to finish it off.
Notes
Nutritional information is approximate and a guideline only.