Sweet & Sticky Vietnamese BBQ Lemongrass Chicken

6 chicken thighs, skin on
1 stalk lemongrass, finely chopped
½ red chilli, deseeded and finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
Zest of 1 lime
2 to 3 tablespoons fish sauce

The Glaze
2 tablespoons kecap manis
2 tablespoons honey
Juice of ½ lime
Salad leaves, to serve

PREPARATION

1. Prepare the Marinade

Bash the lemongrass to soften, then finely chop.

In a bowl combine lemongrass, chilli, shallot, garlic, lime zest and fish sauce.

Add the chicken thighs and massage thoroughly so the marinade coats evenly.

Ideally marinate overnight in the fridge, but strong flavours allow for immediate cooking if needed.

2. Prepare the Glaze

In a small bowl mix kecap manis, honey and lime juice until smooth.

Set aside until ready to glaze.

COOKING

1. Start Cooking the Chicken

Heat a frying pan over medium-high heat.

Place the chicken skin side down without adding oil. The natural fat from the skin will render out.

Cook until the skin begins to crisp and lightly colour.

2. Add the Glaze

Once the skin is lightly crisped, pour the glaze over the chicken on high heat.

Allow the glaze to bubble and begin caramelising.

If barbecuing, baste the chicken with the glaze before placing on the grill and continue basting every 5 minutes.

If finishing in the oven or under a grill, cook for 20 to 25 minutes, basting occasionally until cooked through and deeply caramelised.

3. Serve

Remove from heat once the chicken is fully cooked and sticky with glaze.

Rest briefly before serving.

Serve with a simple salad dressed using any leftover glaze loosened with a squeeze of lime.

School of Wok Tips

• Finely chop lemongrass to avoid fibrous texture in the marinade.

• Render the chicken skin first to achieve crispness before glazing.

• Add the glaze after initial searing to prevent burning.

• Baste frequently during grilling for maximum caramelisation.

FAQs

Can I cook this entirely on the barbecue?
Yes? Sear first over medium heat, then move to indirect heat and baste regularly until cooked through.

What is kecap manis?
Kecap manis is a thick, sweet soy sauce common in Southeast Asian cooking.

Can I use chicken breast instead?
Yes, but thigh is recommended for better flavour and moisture during grilling.