When David and Nerida Gallagher visited us recently, David held us all in sensory suspense as he cooked up a fragrant and inspired storm on our barbie while we did some whale watching.
Since then, I have consulted with the man himself and here is the final recipe. The coarse ginger becomes intense, crunchy, and almost gratin-like on the tender chicken and the aromas charring on the barbie are simply superb on a lazy sunday arvo. Serves: 6-8
4 butterflied chicken breasts
2 large fresh ginger roots, peeled and grated
2 lemongrass stems, coarse outer leaves removed, yellow centre sliced and ground in a food processor (or bought prepared lemongrass is fine and easier)
2-3 garlic fresh chopped cloves
juice of 1 lemon and 1 lime
good drizzle of aussie olive oil
handful of salt flakes
Toss the chicken breasts in olive oil and sprinkle with salt flakes. Combine all the remaining ingredients to make the marinade then cover the chicken breasts with the marinade.
Cover with cling film and leave the chicken breasts in all the ingredients overnight to infuse. Barbeque with the hood down and allow the ginger and lemongrass to char. Careful not to overcook so the chicken remains tender.
Be sure to serve the ginger with the chicken. Serve with chargrilled asparagus tossed in olive oil, fresh chargrilled pineapple and a green salad. Make sure you have some fresh coriander in the salad to bring it alive and a glass of bolshy Aussie Chardonnay nearby.