Thai Pandan Chicken

Recipe adapted from Jessie and Cass

Ingredients A:

500g skinless chicken thigh, cut into 1.5''-2'' pieces

22 fresh pandan leaves

2tsp Curry Powder

2tsp Tumeric Powder

2tbsp Honey

Some Salt & White Pepper

Ingredients B:

9 Red Shallots

10 Cloves Garlic

5 Coriander Roots

3 Stalks Lemongrass, white part only

2.5-3tbsp Fish Sauce

2tbsp Lime Juice

***Blend the Ingredients B in a stick blender***

Method:

1. Place the chicken pieces & all other ingredients, except pandan leaves in a large bowl. Mix until the chicken is evenly coated with the herbs & spices. 

2. Wrap one piece of chicken with a pandan leaf. Repeat for the rest of the chicken pieces.  Click here to view the video clip that shows how to wrap the chicken.

3. Refrigerate overnight.

4. Preheat oven to 160C(fan-forced).

5. Grill pandan chicken in the oven for 20-30 minutes or until cooked.