Poultry and Game Recipes - Coconut Grilled Chicken Recipe

  
 

Poultry and Game Recipes - Coconut Grilled Chicken Recipe

Ingredients

Serve 4

  • 4 boneless chicken breasts 

Marinade:

  • 425 ml/14 fl oz coconut milk

  • 4 garlic cloves, crushed

  • 4 small green or red chilies, deseeded and chopped

  • 2.5 cm/1 inch piece of fresh root ginger, sliced

  • grated rind and juice of 1 lime

  • 2 tablespoons palm sugar or light muscovado sugar

  • 3 tablespoons light soy sauce

  • 1 tablespoon Thai fish sauce

  • 25 g/1 oz coriander leaves, stalks and roots 

To garnish:

  • red chili, finely diced

  • spring onion slivers

Method:

  1. To make the marinade, blend together all the ingredients. Make 3 diagonal cuts on each side of the chicken breasts, place them in a dish and pour over the marinade.

  2. Cover and leave them in the refrigerator for 2 hours. Arrange the chicken pieces in the grill pan, making sure they are fairly thickly spread with the marinade.

  3. Cook under a preheated grill for about 15 minutes, turning occasionally. The skin side will take a little longer than the other side.

  4. Meanwhile, heat the remaining marinade in a saucepan, adding a little chicken stock or water if it is too thick.

  5. When the chicken is cooked, cut it into slices and arrange on a serving dish.

  6. Serve garnished with spring onion slivers and diced chili, with the sauce in a separate bowl.