Boxing Day, thirty degrees, someone's cousin on the tongs. Thighs are the right cut because they forgive the fifteen minutes nobody was watching. The Extra Hot goes on after they come off the grill, so the black cardamom and star anise survive instead of burning off into the afternoon.
30 mins. Serves 6.
Ingredients
- 12 Chicken thighs, skin on, bone in
- 3 dessertspoons Plateit Extra Hot Chilli Crunch
- 2 tbsp Neutral oil
- 3 Limes
- 1 tbsp Fish sauce
- Coriander, roughly torn, a large handful
- Salt, generous
Method
- Salt the thighs an hour ahead if you can, twenty minutes if you cannot. Oil them lightly.
- Barbecue set up with a hot side and a cool side. Thighs skin down on the cool side, lid closed, 15 mins.
- Move to the hot side, skin down, 3 to 4 mins to crisp. Flare-ups mean move them, not panic.
- Into a big bowl. Juice of 2 limes and the fish sauce over the top, toss while hot.
- Spoon 3 dessertspoons of Plateit Extra Hot Chilli Crunch over, coriander on top, last lime cut into wedges.
Swap it: Serve the Extra Hot on the side in a small bowl and the thighs will feed people of every constitution.
