dinner · gluten-free · dairy-free
Hmong grilled chicken with roasted pepper-pineapple sauce
Chicken thighs marinated with lemongrass and garlic and grilled over charcoal, served with a charred banana pepper, pineapple and jalapeño hot sauce.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Blender or food processor, Grill or smoker.
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Method
-
1
Blend the lemongrass, garlic, shallots, fish sauce, sugar, pepper and oil to a paste. Rub over the chicken and marinate at least 2 hours.
-
2
Sauce: char the banana peppers, jalapeños and pineapple over a hot grill or under the broiler until blistered. Blend with the garlic, lime juice, fish sauce and cilantro until chunky. Season.
-
3
Grill the chicken over medium charcoal heat, skin side down first, turning often, for 25-30 minutes until charred and cooked to 80°C (175°F).
-
4
Rest 5 minutes and serve with sticky rice and the sauce.
