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Beer Snacks Recipes

Thai Chicken

Want to take your BBQ to the next level? Michelin Star Chef, Simon Hulstone’s Thai Chicken has the BBQ wow factor and flavour to match.

Plated chicken



1/ Make sure BBQ is hot

2/ Mix the salt and water together allow to dissolve, pour over the chickens and allow to brine for 25 minutes, drain and pat dry.

3/ Take all the ingredients for the marinade and blend to a paste, pour this over the chickens and allow to marinade for 30 minutes.

4/ Cook the noodles and immediately refresh in cold water. Segment the limes, slice the chillies, and spring onions, chop the coriander, then mix all remaining ingredients together and toss through the salad, set aside.

5/ Wipe off any excess marinade from the chicken and place onto the grill, turn every 2 minutes. Every time you turn the chicken brush with some of the marinade. Chicken will take approx. 25 mins to cook.

6/ Once cooked allow to rest for a few minutes before serving. serve cut into quarters with the noodle salad.

Serves 4

4 spring chickens spatchcocked

100g sea salt

1 litre of cold water


For marinade

200ml tinned coconut milk

5 limes juiced and zested

8 mild green chillies

2 bunches coriander

8 lime leaves

50ml fish sauce

1 bunch Thai basil


Noodle salad

4 nests of egg noodles

2 limes

100g roasted peanuts

2 red chillies mild

1 bunch coriander

200g beansprouts

1 bunch of spring onions

1 tsp sesame seeds

25ml sesame oil

Salt to taste