Thai Chicken Lollipops with Nam Jim Dipping Sauce
NAM JIM MARINADE/ SAUCE
2 red chillis
1 green chilli
¼ cup cup coriander leaves
5 ½ tbsp tablespoon fish sauce
lime, juiced
50 g grams brown sugar
1 cm ginger, grated
1 clove garlic
30 chicken wing lollipops
1
Place all of the nam jim ingredients in a food processor, and process for 10 to 20 seconds.
2
Put the chicken wings in a bowl and pour half of the nam jim marinade over the chicken. Marinade the chicken while the barbecue is preheating. Reserve the remaining nam jim to serve as a sauce.
3
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for high indirect cooking.
4
Once the barbecue is preheated, make adjustments to the burner control(s) for high indirect roasting. Place the chicken lollipops on the barbecue over indirect high heat, close the lid, and roast for 20 minutes.
5
Serve the chicken lollipops with the nam jim sauce.
Ingredients
NAM JIM MARINADE/ SAUCE
2 red chillis
1 green chilli
¼ cup cup coriander leaves
5 ½ tbsp tablespoon fish sauce
lime, juiced
50 g grams brown sugar
1 cm ginger, grated
1 clove garlic
30 chicken wing lollipops