Kerry Tait

Bless them, no one can cook better than the Thais. Here is my homage:

Method:

Take a kilo of chicken marylands from a decent quality chook like La Ionica and cut deep slits length ways through to the bone on each one. Keep the skin on. This is important to cook the chook properly.

Soak for a good few hours or overnight in this marinade:

• Juice of 4-5 limes
• Couple of tablespoons of fish sauce
• Finely chopped fresh chillis to taste
• Couple of tablespoons of palm sugar (best) but brown sugar will do; couple tablespoons finely ground lemongrass; a little sesame oil
• A couple of tablespoons of sunflower oil or peanut oil

Mix all the marinade ingredients together vigorously and push into the cuts you've made in the chook marylands.

Char grill gently and steadily to cook chook all the way through without drying it out. Moisten as you go with the leftover marinade. Serve with lovely jasmine rice and salad. And BEER.