MEKONG CHARGRILLED CHICKEN IN SHRIMP PASTE

Mekong Chargrilled Chicken In Shrimp Paste - YouTube

Ingredients
2 pounds of chicken thighs, pheasant, duck or rabbit meat
6 tsp Hot Paprika
6 tsp sugar
6 tsp lemon juice
3 cloves of garlic
6 teaspoons of shrimp paste
1 stem of lemon grass – white part only.

Marinade
1. Finely chop the lemon grass and add to a large bowl
2. Finely chop the garlic and add to the bowl
3. Add the paprika, sugar, lemon juice and shrimp paste to the bowl
4. Stir well to dissolve the sugar
5. Add chicken to the bowl of marinade and stir to coat
6. Add 6 tsp of vegetable oil to the chicken and marinade, stir again
7. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight for best flavor

Grilling
1. Pre-heat gas grill or charcoal grill. After the grill is pre-heated turn off a set of burners or push the hot coals to one side of the grill
2. Place the chicken on the side of the grill away from the heat and cover. The goal is to cook the chicken using indirect heat to prevent burning
3. Cook until internal temperature reaches the requirement for the meat you are using
4. Garnish chicken with Cilantro leaves and Red Chile
5. Serve with Bock Choy and steamed rice

Enjoy!