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Marinated Thai chicken with coriander and garlic

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HERE'S HOW WE MAKE IT

This is the beautifully golden, aromatic chicken you find grilling at every street market in Thailand, marinated in garlic, coriander root, sugar and fish sauce. 

For the sweet chilli sauce we process coriander roots, garlic and chillies to a fine paste and then cook the paste with rice vinegar and sugar until reduced and syrupy.

INGREDIENTS

Chicken, sweet chilli sauce [rice wine vinegar, sugar, red chilli, garlic, salt, fresh coriander], garlic, fish sauce (anchovy extract 77%, salt, sugar), fresh coriander, sugar, black pepper.

ALLERGENS

CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmallLarge
ENERGY849kJ5944kJ11887kJ
PROTEIN16.8g117.8g235.6g
FAT TOTAL11.9g83.5g166.9g
- SATURATED3.6g25.5g50.9g
CARBS7.3g50.8g101.6g
- SUGARS6.2g43.7g87.3g
SODIUM220mg1541mg3083mg

SIZES

Small:
Serves two adults with accompaniments
Large:
Serves 4 adults with accompaniments

GOES WITH

Serve with coconut rice, Asian greens and or slaw.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw chicken and should be fully cooked before consumption.
Ovens vary please adjust cooking times if necessary.

Defrost fully before cooking.  
BBQ: preheat a lightly oiled, barbecue hotplate or griddle pan and place chicken, bone side down for 8-10 minutes, then flip and cook skin side down for 8-10 minutes. Repeat - ie cook for a total of 32-40 minutes - till the chicken is golden brown and cooked through (pierce the thickest part of the breast to make sure its juices run clear).
OVEN: Preheat oven (FF) 200C, cook for 30-40 minutes or until cooked through.

Serve with sweet chilli sauce on the side.

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