Barbecued Thai Chicken

They're Firing Up the Grill with Jamie Oliver over at I Heart Cooking Clubs!

So I while I was looking for recipes I found more than a few that I couldn't resist. For starters, Caprese Salad with Grilled Peppers, Jamie's very nice twist on the classic. Simple enough with a nice grilled flavor from the peppers. Loved it! And Barbecued Thai Chicken. Fresh lemongrass is not the easiest to find here, sometimes I manage, and when I do find it, I freeze a few stalks so I'll have it. And this recipe seemed like the perfect one to go with to use up those last few precious stalks from the freezer. Now the hunt begins again for more.

Barbecued Thai Chicken
Source: original recipe can be found at JamieOliver.com
Adapted by There's Always Thyme to Cook
Printable Recipe

8 chicken legs (I removed the skin. You can use other parts as well)
a bunch of fresh cilantro (save some on the side for garnish)
2 sticks of lemon grass
zest and juice of 2 limes
1 jalapeno
2 tablespoons olive oil
a thumb-sized piece of ginger, grated
3 cloves of garlic, peeled

Add the lemongrass stalks to a food processor all of the ingredients and whizz to make a paste.

Rub the paste all over the chicken pieces. Place in a ziploc bag or a bowl to marinate for about an hour. Pre-cook the chicken in a baking dish on 350°F for about an hour, then remove from oven to finish on the grill.

Grill until cooked through, crispy and brown on the outside. Sprinkle the reserved cilantro leaves over and serve.

Caprese Salad with Grilled Peppers
Source:  Original recipe at JamieOliver.com
Adapted by There's Always Thyme to Cook
Printable Recipe

2 red peppers
2 balls of good-quality mozzarella cheese, size of a small fist
400g ripe cherry tomatoes, halved (about 14 ounces)
salt and freshly ground black pepper
extra virgin olive oil
a bunch of fresh basil leaves

Place the peppers directly onto the gas flame of your stove or under a very hot grill and let them blacken and blister. Turn now and then with kitchen tongs. When blackened all over, pop them into a bowl and cover with cling film. Or in a brown paper bag and fold the top so the steam doesn't escape.

Leave the peppers to steam for about 10 minutes, then remove the cling film (or from the bag and leave them to cool. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.

Tear the mozzarella balls into chunks and divide between four plates. Then tear the peppers into strips and divide over the plates of mozzarella. Scatter the tomato halves over the top.

Season well with salt and pepper and drizzle with olive oil. Tear the basil leaves up and sprinkle them over the salad before serving.

Joining

  The Little Red House for Mosaic Monday with some fresh basil from my garden!

and joining

 I Heart Cooking Clubs to Fire Up the Grill with Jamie Oliver!

and

the fun of Weekend Cooking at Beth Fish Reads. Every weekend. It's open to anyone who has any kind of food-related post to share!

 

and

Souper Sundays (and salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

 

 

and

be sure to check out Margot at Joyfully Retired for the July edition of "Whip Up Something New!"

 

 

and Food on Friday at Carole's Chatter 

 

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