Thai grilled chicken ‘Gai Yang’ is perfect for the barbecue. For those who want more heat, add half a dozen of those fiery birds eye chillies to the marinade.
- ½ Jar of Nonya Secrets Green Curry Mix
- 500g Chicken thigh pieces
- 2 Tablespoons of vegetable oil
- Cucumber, sliced
- Cherry tomatoes, halved
- Red Chilli, sliced
- Fresh coriander leaves
Make slits through the skin of the chicken thighs so that the marinade can penetrate into the flesh.
Rub the Green Curry Mix into the chicken thighs and leave to marinate for at least 20 minutes. Just before cooking, brush with vegetable oil.
Cook over the barbecue until the chicken is cooked, turning over regularly and baste with leftover marinade. Pierce through the chicken to ensure the meat is cooked through – the juices should run clear.
Transfer onto serving plate and garnish with the cucumber slices, cherry tomato halves, sliced red chilli and coriander leaves.