serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
On the Bone
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 chicken marylands
- olive oil, for drizzling
- satay sauce and baby salad mix, to serve
Marinade
- 3 garlic cloves
- 1 lemongrass stalk, white part only, chopped
- 3 red Asian shallots (or ½ red onion)
- 2–3 cm piece ginger, peeled and chopped
- ½ tsp ground cumin
- ½ tsp ground fennel
- ½ tsp ground turmeric
- 2 tbsp coconut milk
- 1 tbsp caster sugar
- ½ tsp salt
Resting time: 10 minutes
This recipe needs to be started 1 day in advance.
Instructions
- For the marinade, place all the ingredients in a small food processor bowl and blitz until smooth.
- Place the chicken in a bowl, add the marinade and stir to coat well. Cover and refrigerate overnight.
- Preheat a chargrill pan or barbecue to medium. Add the chicken, drizzle with a little oil and cook, turning regularly, for 15-20 minutes or until cooked through. Rest for 5-10 minutes.
- Serve the chicken with salad and satay sauce on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
On the Bone
