1. To begin this recipe lets start with the brine. This ideally is best done 24 hours prior to cooking if possible, however at least 8 hours should also be ok. Start by juicing all of the citrus into small containers which should leave you with the approximate amount in mls as stated in the ingredients. Now in a large bowl add, 75ml grapefruit juice, 75ml of lime, 50ml of lemon and 150g of sliced mango pulp. Now we have all of the citrus juice add, 30g palm sugar, 2 red (deseeded) chillis, a 5cm piece of chopped galangal, 4 ripped kafir lime leaves and finally 15g of sea salt. Pulse with either a hand blender or food processor briefly to liquidise all together. When ready place the brine to one side.
3. When the thigh bone has been removed from each chicken half we can now add the chicken to the brine. Add both halves to the brine and ensure all of the chicken is submerged. Cover in clingfilm and brine either overnight or for 24 hours in the fridge. You do not want to brine longer than 24 hours as the citrus will overcook the chicken almost like a ceviche.
3. When cooked check the seasoning of the sauce, you want that classic Thai balance of sweet, salty and sour. For sweeter add more palm sugar, salty add salt or fish sauce and sour more lime juice if needed. When satisfied pulse the sauce with a stick blender or food processor to brake down. When all the ingredients are broken down pass the sauce through a fine sieve and place the sauce to one side.
6. Now to serve, prepare the baby gem, chilli and some roasted cherry tomatoes. When ready place the cooked chicken onto a chopping board and carefully remove the breast bone by cutting around the bone. Carve the chicken into bite sized pieces then reheat the sauce back in a small pan. Plate this one how ever you wish…Hope you enjoy my version of grilled chicken!