Ingredients
- 500g Chicken thighs, halved
- 1 tbs lemongrass paste
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 lime (½ for marinade, ½ for serving)
- 1 tsp chilli flakes
- 1 tbs fish sauce
- 1 tbs Chinese cooking wine
- ½ tsp sesame oil
- 1 tbs brown sugar
- 1 tbs honey
- 2 tsp kecap manis
- 1 tbs sesame seeds, toasted
- Salt and pepper
Method
Marinate the chicken
In a bowl, combine lemongrass paste, garlic, ginger, juice of ½ lime, chilli flakes, fish sauce, Chinese cooking wine, sesame oil, brown sugar, honey kecap manis, and salt and pepper. Mix well.
Add the chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.
Grill the chicken
Remove the chicken from the marinade. Preheat a grill or grill pan over medium high heat. Grill for 5 minutes per side, or until cooked through and lightly charred.
Finish and serve
Transfer the grilled chicken to a plate. Squeeze over the remaining ½ lime. Sprinkle with sesame seeds and serve hot.
To serve
Pair with jasmine or coconut rice, vermicelli noodles, or rice paper wraps. Add a side of pickled cucumber, Asian slaw, or steamed greens.
