Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 400 ml of coconut milk, 1.5 teaspoons of ground cardamom, 1 teaspoon of turmeric powder, 3 tablespoons of fish sauce, 1 tablespoon of grated palm sugar, 1 inch of sliced galangal, 2 stalks of thinly sliced lemongrass, 4 torn kaffir lime leaves, 4 minced garlic cloves, 2 finely chopped shallots, and 2 minced fresh red chilies in a large bowl.

2. 2

   Add 4 boneless, skinless chicken thighs (approximately 680 grams total) to the marinade, ensuring each piece is fully coated, and then refrigerate for at least 2 hours or preferably overnight.

3. 3

   Preheat your fire-roasting grill or charcoal barbecue to a medium-high heat, ensuring the coals are glowing hot with a thin layer of ash.

4. 4

   Remove the chicken from the marinade, reserving the excess marinade, and place the chicken thighs directly on the grill grates over the direct heat.

5. 5

   Fire-roast the chicken thighs for 6-8 minutes per side, flipping occasionally and basting with the reserved marinade until cooked through and nicely charred, reaching an internal temperature of 165°F (74°C).

6. 6

   Once cooked, remove the 4 chicken thighs from the grill, let them rest for 5 minutes, then slice into thick pieces before garnishing with 0.25 cup of chopped fresh coriander and 1 thinly sliced red bell pepper.