Thai Grilled Chicken

This is a huge favourite of my family. Once you make it and taste it, you’ll know why – it is spicy, tangy and sweet at the same time!


Spices to toast and powder:

  1. Black peppercorns – 1 tsp.
  2. Coriander seeds – 4 tbsp.
  3. Cumin seeds – 2 tbsp.
  4. Red chillies – 4 to 6

Other ingredients:

  1. Chicken thigh fillets – 1 1/2 kg
  2. Ginger – 2″ piece
  3. Garlic – 8 to 10 cloves
  4. Chopped coriander leaves – 4 tbsp.
  5. Soy sauce – 4 tbsp.
  6. Soft brown sugar – 2 tbsp.
  7. Salt to taste
  8. Lemon juice – 4 tbsp.


  1. Dry roast the spices till toasted and fragrant.
  2. Cool and powder. Keep aside.
  3. Grind together the ginger, garlic and lemon juice. Mix in a large bowl, the ginger, garlic pastes. the lemon juice, coriander leaves, the spice powder, soy sauce, brown sugar and salt to taste.
  4. Marinade the chicken pieces in this and refrigerate overnight (or at least for 2 hours. The longer it marinades, the better it is going to taste)
  5. Get your barbecue ready. Coals or gas or electric, the choice is yours.
  6. When the barbecue is ready, place the chicken thighs on it.
  7. When the side has cooked (about 15 minutes), turn it over on to the other side and grill, till done and you get some singe marks on the chicken.
  8. Your chicken is ready to be served!



Chickpea and beetroot salad

An unlikely combination, you might think. But it works really well. Ideal for the hot summer we have in store! The tartness of the lemon juice in the dressing cuts through the sweetness of the beetroot and makes this a satisfying and healthy salad option!


  1. Boiled chickpeas – 2 cups
  2. Parboiled beetroot – 1 large or 2 medium-sized
  3. Purple onion – 1

Salad dressing:

  1. Hot mustard – 2 tsp.
  2. Lemon juice 200 ml.
  3. Honey 50 ml.
  4. salt  to taste


Feta cheese – 100 g.

Fresh mint leaves – a handful


  1. Peel and thinly slice the beetroot.
  2. Salt the chickpeas after they have been cooked.
  3. Make the salad dressing, whisking all the ingredients together.
  4. Thinly slice the onion, salt it and soak it in cold water.
  5. Now you just have to put the salad together.
  6. Take a large bowl. Add the chickpeas, beetroot slices, sliced onions and salad dressing and toss together.
  7. Refrigerate this for about half an hour. This allows the ingredients to get to ‘know’ each other.
  8. Top with crumbled feta cheese and serve.
  9. You can also add 2 tbsp. of fresh, chopped mint leaves. This gives the salad a great pizzaz!

Vegans  just need to omit the feta cheese.