Barbecued lemongrass chicken with green mango salad

You'll need

3 lemongrass stalks (white part only), coarsely chopped 3 kaffir lime leaves, coarsely torn 3 red shallots, coarsely chopped 2 garlic cloves, coarsely chopped 2 birdseye chillies, coarsely chopped, or to taste 30 gm coconut sugar (see note) or light palm sugar, crushed 2½ tbsp each fish sauce and soy sauce Juice of 2 limes 8 chicken thighs or Marylands, skin on, bone in, skin slashed 1½ tbsp vegetable oil   Green mango salad 2 birdseye chillies, coarsely chopped, or to taste 1 garlic clove 2 tbsp coconut sugar 2 tbsp each fish sauce, lime juice and rice vinegar 3 green mangoes, cut into julienne on a mandolin 100 gm mixed cherry tomatoes 2 red shallots, thinly sliced ½ cup each (loosely packed) Thai basil, coriander and mint To serve: fried shallots


  • 01
  • Process lemongrass, kaffir lime leaves, shallot, garlic and chilli in a food processor until finely chopped. Add sugar, fish sauce, soy sauce and lime juice, and process to combine. Tip mixture into a zip-lock bag, add chicken thighs, seal and massage well through the bag to coat chicken. Marinate in the fridge for 1-2 hours or overnight for deeper flavour.
  • 02
  • For green mango salad, pound chilli, garlic and coconut sugar with a mortar and pestle to a smooth paste. Add fish sauce, lime juice, vinegar and 2 tbsp warm water, then taste and adjust flavour as necessary (the dressing should taste hot, sour, sweet and salty). Transfer to a large bowl and pound julienned mango in a mortar and pestle to tenderise, then add to dressing. Crush tomatoes with a mortar and pestle, add to mango with shallots then, just before serving, add herbs, toss to combine and scatter with fried shallots.
  • 03
  • Preheat a barbecue or char-grill pan over high heat. Drain chicken from marinade, drizzle with oil and barbecue, turning often, until browned and cooked through (15-20 minutes). Serve hot with green mango salad.

Note Coconut sugar is available from select delicatessens and health-food shops.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2014

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad


Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce


Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce


conversion tool