Coconut Marinated Chicken (Grill or Stove)

on

Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes (+3 hours to marinate)
Yield: 4 Servings

Ingredients:
Marinade:
  • 1 can coconut milk (preferably full fat, but the light is ok) (14oz/400g)
  • 2 limes - all the zest + 3 tbsp of juice
  • 1 Tbsp. mild curry powder
  • 2 tsp. paprika
  • 1 Tbsp. fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 2 Tbsp. Frank's classic hot sauce, or other hot sauce of choice (adjust to taste) (Note 2)
  • 3/4 tsp. salt
  • Black pepper
Chicken:
  • 1.5 lb / 750g chicken thigh fillets, skinless and boneless
  • 1 tbsp oil (for cooking)
  • 3/4 cup water

Directions:
  1. Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
  2. Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
  3. Brush the BBQ with oil and heat to medium-high, or heat the oil in a skillet over medium-high heat.
  4. Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
  5. Transfer the chicken to a plate, cover loosely with foil, and rest for 5 minutes.
  6. Serve with Sauce and garnished with fresh cilantro leaves, if using.
Sauce:
  1. Pour the marinade into a small saucepan over medium heat.
  2. Add the water and bring to a simmer. Cook for at least 10 minutes, or until thickened to desired consistency. (Note 1) Transfer to a sauce bowl.

Notes:
  • Because the Sauce is made from the Marinade that the chicken was marinated in, it must be simmered for 10 minutes to be extra sure that it is safe for consumption and also to allow the ingredients to meld.
  • Franks is a brand of hot sauce that is probably the most well-known in America. It is available in Coles and Woolworths in Australia in the aisle with Tabasco, tomato sauce, etc., and costs around $2.50 - $3.00. But you can substitute it with any hot sauce you prefer - even sriracha! The hot sauce adds spiciness and a very mild touch of sour to the coconut sauce.
  • Adapted from a recipe by Bobby Flay.
  • Nutrition per serving, assuming the marinade is made with full-fat coconut milk and all the Sauce is used.
Recipe from recipetineats.com

Comments

Post a Comment