Make the recipe for chilli jam in this dish to use as an accompaniment to other meals.
- Make Chilli jam: Heat oil in a medium saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add tomato and lemongrass. Cook, stirring, for 2 minutes or until tomatoes are slightly softened. Add sambal oelek, sugar, lime juice and fish sauce. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 12 to 15 minutes or until mixture has reduced and is thick. Remove and discard lemongrass. Cool chilli jam completely.
- Preheat a chargrill or barbecue (with hood) on medium. Rinse chicken (including cavity) under cold water. Pat dry with paper towel. Place chicken on a board, breast-side down, and cavity facing towards you. Using kitchen scissors, cut along both sides of backbone and discard. Open up chicken and turn over. Press down with heel of hand to flatten.
- Using a sharp knife, cut into the flesh of the thickest part of chicken thighs and breast. Rub 1/3 of the chilli jam all over chicken. Cook chicken, skin-side down, for 5 minutes or until skin is crisp and golden. Turn chicken. Cook, with barbecue hood closed, for 30 to 35 minutes or until juices run clear when chicken thigh is pierced with a skewer. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Rinse briefly under cold water. Return noodles to bowl. Using scissors, cut noodles into 8cm lengths. Add carrot, capsicum, mint and coriander. Toss to combine. Place lime juice, oil and 2 tablespoons remaining chilli jam in a small bowl. Whisk until combined. Add dressing to noodle mixture. Toss gently to combine.
- Cut chicken into portions. Serve chicken with noodle salad and remaining chilli jam.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set