Chargrilled Chicken with Cucumber & Red Onion Pickle - Paired with Tohu Whenua Awa Chardonnay

Serves 2

Chargrilled Chicken Marinade

  • ½ cup coconut cream

  • 2 tbsp. red curry paste

  • 1 tbsp. fish sauce

  • 4 free range chicken thighs

Combine the coconut cream, red curry paste and fish sauce in a medium size bowl. Add the chicken and toss to coat well with the marinade. Cover and set aside in the fridge to marinate for at least 4 hours.

Pickle

  • 1 cup coconut vinegar

  • 1 cup golden caster sugar

  • 2 kafir lime leaves

  • ½ short cucumber, julienned

  • ½ red onion, finely sliced

In a medium size saucepan, combine the vinegar, sugar and whole kafir lime leaves. Set over a medium to high heat and bring to the boil then reduce to a simmer. Simmer until the sugar has dissolved. Set aside to cool. Once the pickle liquid has cooled, add the cucumber and red onion and leave to pickle for 1-2 hours then drain and set aside.

Hot & Sour Sauce

  • 2 red chillies, deseeded and finely chopped

  • 3 cloves garlic, finely chopped

  • 1/3 cup lime juice

  • 2 tbsp. dark palm sugar

  • 3 tbsp. fish sauce

Pound the garlic and chillies in a pestle and mortar until a paste is formed. Add the lime juice, sugar and fish sauce, adding more fish sauce to balance the flavours. It should be sweet, salty and sour. Set aside.

To Serve

  • Large handful of fresh coriander leaves

To finish the dish, heat a BBQ to a medium high heat (180c). Cook the chicken directly over the grill for 4-5 minutes each side.

To serve, toss the coriander leaves with the pickled cucumber and onion. Place 2 chicken thighs on each plate and divide the pickle between the two. Drizzle with the dressing.

Serve paired with the Tohu Whenua Awa Chardonnay 2017.

Recipe thanks to Madame Lu’s Kitchen.

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