Coconut Marinated Chicken (Grill or Stove)
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.91 out of 5 stars
(31)
Ingredients
4 servings
- 1 can coconut milk (preferably full fat, but 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
- 1.5 lb / 750g chicken thigh fillets (, skinless and boneless)
- 1 tbsp oil (for cooking)
- 3/4 cup water
- Fresh coriander leaves
How would you rate this recipe?
Preparation
Step 1
Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
Step 2
Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
Step 3
Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.
Step 4
Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
Step 5
Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes.
Step 6
Serve with Sauce and garnished with fresh cilantro leaves, if using.
Step 7
Sauce
Step 8
Pour the marinade into a small saucepan over medium heat.
Step 9
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.
Step 10
Save recipe for the next time?
