Ingredients
- 1 kg chicken thigh fillets
- 1 bird’s eye chilli
- Salt & Pepper to taste
- 3 tbsp olive oil
- Limes & spring onions to serve
- Kecap Manis sauce dressing
- 6 garlic cloves, roughly crushed
- 2 cm grated ginger
- 2 sliced bird’s eye Chillies
- 3tbs each of ABC sweet soy sauce kecap manis, oyster sauce, rice vinegar, soy sauce & caster sugar
Method
- For the dressing, combine all the ingredients in a small saucepan & bring to a simmer. Remove from heat and allow to cool.
- For the chicken, roughly chop the coriander & chilli together with olive oil, salt & pepper. Rub all over the thigh fillets and set aside for 10 minutes.
- Heat BBQ grill to high. Grill chicken for about 4 minutes until partially cooked, regularly basting the chicken with the dressing. Continue basting the chicken allowing it to caramelise on the fillets while it finishes cooking.
- Serve the chicken with the remaining dressing as a dipping sauce. Garnish the chicken with lime, chilli & spring onions.
Product used in recipe
- ABC - Sweet Soy Sauce
- ABC - Sweet Soy Sauce
