Grilled Coconut Chicken
Serves 4
1 1/2 cups coconut milk
3 cloves garlic, finely chopped
2 small red chilies, seeded and finely chopped
1 tsp grated ginger
1/2 cup fresh cilantro/coriander leaves
juice of 1 lime
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
4 chicken breast fillets, with skin
1 tbsp vegetable oil
1. In a food processor or blender, combine coconut cream, garlic, chili, ginger, cilantro, lime juice, soy sauce, fish sauce and sugar. Process until smooth, about 30 seconds,to make marinade.
2.Place chicken fillets onto a cutting board and make 3 slits in skit side of each fillet using a sharp knife. Place chicken into a shallow nonmetallic dish. Pour marinade ingredients over chicken and cover dish with plastic wrap. Refrigerate for 2 hours. Drain chicken, reserving marinade.
3.Preheat a grill pan or barbecue, then brush grill lightly with oil. Grill chicken until tender, 4-5 minutes each side. Test chicken by piercing the thickest part with a skewer; chicken is cooked if juices run clear. Remove from grill.
4. Heat the reserved marinade in a skillet and pour it on top of each chicken.
5. Serve with spicy mashed sweet potato and green beans.
Adapted from the complete book of hot & spicy asian cooking by Vicki Liley
This chicken sounds really tasty! I like the Thai flavours in it.
ReplyDeleteIt's not easy to get a boneless chicken breast to look appetizing. But you did! And with just the right side dishes as far as I'm concerned. I'll be back to visit you.
ReplyDeletecheers cynthia, although it must be noted that this is very high in fat. coconut milk is extremely high in fat and saturated fat, about 50g per 100 ml. whilst chicken with the skin is also pretty high in fat. i'm on a low fat diet, what i can suggest is using the same ingredients that you have but just cutting down a little on the fatty elements, so skinless chicken breast and maybe 50 ml of coconut milk. of course it won't taste as delicious! or brown as beautifully, but sacrifices have to be made
ReplyDeleteI LOVED this recipe - I did make a couple of changes. I used tenderloins and instead of grilling, I put them in a shallow baking dish and covered with the sauce and then baked them in the oven. The chicken stays really tender. I also reserved half the sauce and reduced it in a pan and poured it over the baked chicken when I served it. So many compliments! I'll be making this again - a lot! Thanks ;)
ReplyDeleteI just made this tonight, It's amazing, thank you!
ReplyDeleteChicken is marinating as I type. Will cook it in the morning before work. May or may not enjoy for breakfast or maybe I'll wait for lunch.
ReplyDeletelooks good, but the sugar is not paleo - maybe sub honey??
ReplyDeleteThe ingredient list calls for coconut milk, but the instructions say to blend ingredients including coconut cream. Which should i use?
ReplyDeleteThis sounds awesome! Love great grilling recipes for the summer. Pinning this one to try. Thanks for sharing!
ReplyDeleteI made this and my husband said it was awesome. I had some sauce left over and made a soup with it so it was like a thai curry soup. It was amazing. Thank you. xx
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