Grilled chicken with lemongrass and spring oil

• 5 cm ginger
• 6-8 cloves of garlic
• 4 tbsp the spice club chicken
• 2 tablespoons of honey
• 1/4 cup neutral oil, such as vegetable oil, plus extra for the grill
• 1 tablespoon salt
• 2 kilos of chicken fillet

Sriracha-Brown Sugar Sauce:

• 1/4 cup brown sugar
• 1/4 cup soy sauce or tamari
• 2 tablespoons of rice vinegar
• 1 teaspoon sriracha
• 1/2 teaspoon sesame oil
• 1 clove garlic, crushed

Spring Onion Oil:

• 1 bunch spring onions, chopped
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil

1. First make the marinade. Finely chop the garlic and ginger. In a bowl combine the spice club chicken, ginger, garlic, honey, oil and salt (optional). Mix until a smooth paste forms.
2. Place the chicken in a large bowl and cover with the marinade. Make sure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to infuse.
3. While the chicken marinates, prepare the sauces. For the Sriracha Brown Sugar Sauce, combine all ingredients in a small saucepan and heat over low heat until the sugar is completely dissolved. Set aside to cool.
4. For the Spring Onion Oil, combine all the ingredients in a bowl and let the flavors infuse for at least 30 minutes.
5. Preheat the BBQ or oven to 180 degrees and remove the marinated chicken from the refrigerator.
6. Grill the chicken in the oven on the BBQ for about 10 minutes per side, or until cooked through (and reaches an internal temperature of 75°C). Periodically apply the remaining marinade while grilling for extra flavor.
7. Remove the chicken from the oven and let it rest for a few minutes before serving.
8. Serve the grilled Lemongrass Chicken with the Sriracha-Brown Sugar Sauce and Spring Onion Oil on the side. Garnish with extra chopped spring onion if desired. Enjoy it!