For the marinade and dressing
- zest and juice 3 limes
The same shape, but smaller than…
- 3 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 3 tbsp soft light brown sugar
- 2 hot red chilli, thinly sliced (see tip, below)
- 1 tbsp extra virgin olive oil
- 2 garlic clove, crushed
- 1 tsp turmeric
- handful coriander stems, finely chopped
- 8 chicken leg or thigh pieces, skin on
For the salad
- bunch spring onion, shredded lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ cucumber, halved, deseeded and cut into long strips
- 200g baby tomato, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful coriander
- handful Thai basil leaves
- 2 ripe avocado, sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- handful toasted cashews or peanuts
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Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.
You can use the spicy marinade on pork and prawns too.
Cayenne chillies, which are about the size of your little finger, are pleasantly hot and well-flavoured, and ideal for this. If using bird’s-eye chillies, use less; if using fatter, milder chillies, use more. Always taste a little chilli juice on the tip of your finger before using. It’s the only way to know what to expect.