“This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with Ken Hom's green ginger rice and fiery corn - from Ken Hom's Travel with a Hot Wok. I often double the recipe and freeze portions in the marinade in ziplock bags.”

Ingredients Nutrition


  1. Cut gashes into chicken, through skin if present.
  2. Mix all the ingredients for the marinade in a deep glass bowl.
  3. Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
  4. Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
  5. Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
  6. Keep basted with the marinade while cooking.
  7. Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.

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