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Try this Malaysian-style chicken dish, then also check out our Hainan chicken rice and this Filippino-inspired chicken adobo.

  • 8 boneless, skinless chicken thighs
  • oil
  • to serve cooked green beans
  • to serve steamed basmati rice

marinade

  • 2 tbsp sambal oelek or sriracha chilli sauce
  • 2 tbsp sweet soy sauce (ketjap manis)
  • 3 cm piece ginger
    grated
  • 3 tbsp soft brown sugar
  • 3 tbsp rice wine vinegar
  • 1 lime
    juiced
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 clove garlic
    finely chopped

Nutrition:

  • kcal358
    low
  • fat16.1g
  • carbs21.7g
  • fibre0.4g
  • protein31.3g
  • salt1.9g

Method

  • step 1

    Mix together the marinade (without the garlic), and set half aside for a dipping sauce. Toss the chicken with the remaining marinade and the garlic, Leave for 1 hour, or covered overnight, in the fridge.

  • step 2

    Heat a bbq or chargrill pan. Drizzle the chicken with a little oil to grill, and season with salt and pepper. Grill until marks appear on each side, about 3-4 minutes each.

  • step 3

    Serve with green beans, rice, and the sweet and hot dipping sauce.

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