Chicken with Salt, Pepper, Lime and Bird’s Eye Chilli
Thai chillies, perhaps more commonly referred to as bird's eye, are not for the faint-hearted so use to taste, in this quick chicken dish, suitable for a dinner party gathering.
INGREDIENTS
- 1kg chicken thigh fillets, skin on, well-trimmed
- sea salt
- white pepper
- Thai chillies, thinly sliced (available at Asian food shops and some greengrocers)
- lime wedges
MARINADE
- ¼ tsp sugar
- ½ tsp salt
- 1½ tsp black pepper
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tbsp vegetable oil
METHOD
- Combine all the marinade ingredients and mix well. Immerse chicken in the marinade, cover and refrigerate for two hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill to medium. Place the chicken on the grill, skin side down initially. Cook for about 10-12 minutes, turning regularly to stop chicken burning. Remove and rest for five minutes.
- Place salt, pepper and chillies in little bowls next to each guest. Cut chicken into slices and place on a plate with the lime wedges.
- Each guest should place some salt and white pepper into their dipping sauce dish (two-parts salt to one-part pepper is a good start). Next, add a squeeze of lime. Finally, use chopsticks to muddle some chilli slices in the mixture to release their oils.
TO SERVE
- Dip each bite of chicken into the sauce just before eating.
Recipe and image courtesy of Neil Perry and Good Food magazine.