Spicy Thai Chicken Thighs with Green Satay

Time: 15 minutes + marinating time
Serves: 4

Ingredients: 

1⁄2 cup Thai basil leaves, roughly chopped, plus extra to serve 
1⁄3 cup coriander leaves, roughly chopped
1 tablespoon finely grated ginger
2 garlic cloves, crushed
1 long red chilli, finely diced
2 tablespoons tamari or coconut aminos
1 tablespoon sugar-free fish sauce
2 tablespoons olive oil
2 tablespoons coconut sugar
600 g boneless INGLEWOOD chicken thighs, skin off

GREEN SATAY
1 avocado
1 cup coriander leaves
1 green chilli, deseeded and chopped 
2 garlic cloves
Juice of 2 limes 
250 ml (1 cup) olive oil
1 teaspoon sea salt
160 g (1 cup) peanuts, toasted

TO SERVE

2 tablespoons peanuts, toasted and roughly chopped
Coriander or Thai basil
Lime wedges

Method:

Combine the Thai basil, coriander, ginger, garlic, chilli, tamari or coconut aminos, fish sauce, olive oil and coconut sugar in a large bowl. Add the chicken and toss to coat evenly. Cover and place in the fridge to marinate for at least 1 hour, or up to 3 hours for best results.

For the green satay, place all the ingredients except the peanuts in a food processor and blitz to combine. Add the peanuts and pulse until mostly smooth but still a little bit chunky. Transfer to a bowl and place in the fridge until you’re ready to serve.

Preheat a griddle pan to medium. Grill the chicken for 6–8 minutes on each side, until golden brown and cooked through. Transfer to a wooden board, cover loosely with foil and leave to rest for 5 minutes.

To serve, roughly chop the chicken and place it on a large platter. Drizzle over the green satay and sprinkle with the toasted peanuts and some coriander or Thai basil leaves. Serve with lime wedges for squeezing over.