Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4

Spicy Chicken Masala

Ingredients
4 Chicken Breasts
2 Lemons (juiced)
1 Inch Ginger (grated)
1 Teaspoon Dried chilli (flakes will do)
1 Teaspoon Brown Sugar
2 Tablespoons Clear Honey
A Good Handfulls Chopped Coriander
1 Fresh Green Chilli (finely chopped)
A Pinch of Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
Paper Towel
1 Large Frying Pan (if you have no grill)

The Good Bit

1. Score the chicken breasts several times 1-2mm deep then wash and dry them with a little bit of paper towel and set them aside.
2. Mix the lemon juice, ginger (1 teaspoon of crushed garlic if you are aloud) dried chilli, sugar, honey and a pinch of salt and then place the chicken in this mixture for an hour.
3. Transfer the chicken to an oven proof dish, pour over the remaining sauce and add the coriander and the chopped green chilli, then place under a preheated grill (medium) for 15-20minutes or until the chicken is cooked through, or fry for 10 minutes on each side or until the chicken has browned off. For each method flip the chicken over a couple of times and try to recover it with whatever marinade you have left.
4. Serve COLD, this is wonderful with (cant believe I'm saying this) salad, or you could go with the old favourite, rice.

Serves 4