Grilled Chicken With Nam Jim

• 8 None chicken thigh cutlets
• 1/2 cup grated palm sugar
• 2 tsp ground cumin
• 1 tsp salt
• None None Nam Jim
• 2 cloves garlic, minced
• 3 None green chilies, chopped
• 2 bunch fresh cilantro, roots only
• 2 tbsp fish sauce
• 2 tbsp grated palm sugar
• 3 None shallots, chopped
• 1/4 cup lime juice
• 1 cup loosely packed fresh mint leaves, to serve
• 1 cup loosely packed fresh Thai basil leaves, to serve

1. Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
2. Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
3. Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
4. Serve chicken on a bed of mint and basil with nam jim.

chicken thigh cutlets, sugar, ground cumin, salt, nam jim, garlic, green chilies, fresh cilantro, fish sauce, palm sugar, shallots, lime juice, mint, basil

Taken from recipes-plus.com/api/v2.0/recipes/36697 (may not work)