Ingredients
Method
For the thighs
Blend the coriander, garlic, oil and lime together until they become a paste
Spoon the paste into a large zip lock bag with the chicken thighs
Seal the bag and massage it until the thighs are well coated
Leave it for at least 30 minutes to infuse
Heat your BBQ. You want it hot!
Sear the chicken on the grill for 10 minutes
Now drop the heat, or, if your BBQ has a lid, move the chook off the direct hear and close the lid of your BBQ
Cook the tights gently like this for 20 minutes
Now crank up the head again and get some good charry bar markings on the meat
Remove when just cooked through and rest the chicken thighs.
For the salad
Cut the red radishes into quarters or eights depending on their size
Place in a bowl with cold water and a good handful of ice cubes to firm up
Finely julienne the daikon and green mango (or apple) and the cucumber. Place in the salad bowl
Add the herb leaves to the salad bowl
Drain and add the radishes and the sliced grilled thighs. Dress with the dressing.
For the dressing
Mix the fish sauce, lime juice and chilli.
Add a little sugar at a time to balance the saltiness of the fish sauce and the sourness of the lime juice. You may not need it all
Sweet, sour, salty is the mix we’re looking for, in the order of prominence.
