Vietnamese Chicken with Pickled Carrot
The perfect barbecue recipe to try this summer.
- 6 chicken thighs
- 6 chicken drumsticks
- 100ml rice vinegar
- 3 tbsp caster sugar
- 3 medium carrots, cut into matchsticks
- 1 tsp sea salt
- Handful mint and coriander leaves
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For the marinade:
3 garlic cloves, crushed
- 2 tbsp finely chopped shallot
- 3 tbsp caster sugar
- 2 tbsp thai fish sauce
- 2 tbsp sunflower oil
- 2 tbsp lime juice
- ½ tsp ground turmeric
Ingredients
- 6 chicken thighs
- 6 chicken drumsticks
- 100ml rice vinegar
- 3 tbsp caster sugar
- 3 medium carrots, cut into matchsticks
- 1 tsp sea salt
- Handful mint and coriander leaves
For the marinade:
3 garlic cloves, crushed- 2 tbsp finely chopped shallot
- 3 tbsp caster sugar
- 2 tbsp thai fish sauce
- 2 tbsp sunflower oil
- 2 tbsp lime juice
- ½ tsp ground turmeric
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Method
- Firstly, stir the marinade ingredients together in a large bowl until the sugar dissolves.
- Make 2-3 slashes in the thickest parts of the chicken and add to the marinade, coating well. Cover and leave to marinate in the fridge for 3-4 hours.
- Make the pickled carrot: stir the vinegar and sugar in a saucepan over a low heat until the sugar dissolves. Set aside in a bowl to cool. Stir in the carrots and salt. Leave for an hour. Strain before serving.
- Drain the chicken and cook on a medium barbecue with the lid down for 25-30 minutes, turning every now and then, until cooked through, or cook in the oven at 200°C, gas mark 6 for 30-35 minutes.
- Garnish with the mint and coriander and serve with the carrots.
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