We love cooking this chicken dish on the BBQ as soon as the sun is out. The marinade is simply a jar or two of Nonya Secrets’ Nonya Sambal Curry mix which has a delightful aromatic flavour of lemongrass, galangal, kaffir lime leaves and a gorgeous saffron hue from fresh turmeric root with mild chillies. The shrimp paste adds to the umaminess of this spice paste. Delicious in a wrap or eaten with couscous, noodles, rice or Gado Gado, a Malay salad served with spicy peanut sauce, especially Nonya Secrets’. A generous amount of marinade is used here to ensure maximum flavour.
- 4-6 chicken thighs, deboned but leave the skin on
- 2 jars of Nonya Sambal curry mix
- 1 teaspoon sea salt (to taste)
- 3 tablespoons thick coconut cream or yoghurt
- 2 tablespoons vegetable cooking oil
Preheat the oven to 180 degrees C.
Make several gashes with a sharp knife across the thigh meat to allow the marinade to penetrate into the flesh.
Mix the Nonya Sambal curry mix with salt and thick coconut cream or yoghurt and rub into the chicken thighs. Leave to marinate for a few hours or overnight and refrigerate until needed. Remove the chicken from the fridge an hour or so before cooking to allow the meat to get to room temperature. Transfer the chicken onto oven tray lined with kitchen foil.
When you are ready to cook the chicken, brush with vegetable cooking oil and cook in the preheated oven for 30 minutes before finishing off on the hot grill or BBQ for a further 5-10 minutes, turning half way through and basting with leftover marinade. Alternatively, simply cook in the oven for 40 minutes, cranking up the heat to 200 degrees C during the last 10 minutes to get that charred flavour. Any leftover marinade can be combined with the cooking juices in the roasting pan to make up a pouring or dipping sauce.