Pact Thai BBQ Chicken

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It’s time to apologise. I’m sorry. I’ve been negligent and biased! I’ve been favouring the sweet-toothed among us. While I was busy showering them with recipes for cakes, slices and hot cross buns, I left all the savoury souls out in the cold. Well the inequality ends now, and I’ve got a brilliant recipe to make it up to you.

It’s easy to see how this happened. Sweetness – especially the chocolatey variety – naturally complements coffee by strengthening the intensity and richness of the bean. By contrast, the coffee in this recipe for Pact Coffee Thai BBQ Chicken seems to mellow the bright Thai accents, creating a sticky, flavourful sauce.

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Ingredients

2 Chicken breasts

Marinade
120ml honey
3 cloves garlic
½ bunch fresh coriander
2 tbsp dark soy sauce
3 tbsp fish sauce
3 tbsp sweet chilli sauce
30ml strongly brewed coffee
Juice and zest of one lime

Salad
Baby spinach (or your favourite leafy green)
Two spring onions
Carrot
½ bunch fresh coriander
Mangetout

Method
1. Using a handheld blender, pulse the marinade ingredients until they form a liquid sauce.
2. Thinly slice the chicken and combine with the marinade. Refrigerate in an airtight container for at least one hour (the longer the better – overnight is ideal).
3. Heat a non-stick pan with a light oil such as peanut or canola, and fry chicken pieces until cooked through and slightly seared on the outside.
4. Remove chicken and pour remaining marinade in the pan. Gently cook for 2-5 minutes, until it forms a sticky sauce.
5. For the salad, thinly slice the spring onion, carrot and mangetout and add to a bed of spinach and coriander.
6. Top the salad with chicken and drizzle with the sauce.

PACT TIP: Garnish however you please. I used sesame seeds and some sprigs of coriander, but chilli slices would also work well.

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