Thai Coconut Marinated Chicken

Name: Thai Coconut Marinated Chicken
Ingredients: 1 tsp garlic (, minced); 1 tsp ginger (, minced); 1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2); 1 lemongrass (OR paste) (, white part only, finely chopped(Note 3); 1 1/2 tsp coriander powder; 3/4 tsp tumeric powder; 1/2 tsp curry powder (any is fine); 1 tbsp brown sugar; 2 1/2 tbsp fish sauce (sub soy); 3/4 cup coconut milk (full fat please!); 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4); Oil for cooking; 1/2 cup coconut milk; 1 tbsp peanut butter, smooth; 2 tbsp Hoisin Sauce; 1 1/2 tbsp lime juice; 1 garlic clove (, minced); 1/2 tsp chilli paste or fresh chilli (, adjust to taste); Finely chopped coriander / cilantro and more chilli (, for garnish); Lime wedges (highly recommended)

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Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(36)

Ingredients

5 servings

1 tsp garlic (, minced)
1 tsp ginger (, minced)
1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2)
1 lemongrass (OR paste) (, white part only, finely chopped(Note 3)
1 1/2 tsp coriander powder
3/4 tsp tumeric powder
1/2 tsp curry powder (any is fine)
1 tbsp brown sugar
2 1/2 tbsp fish sauce (sub soy)
3/4 cup coconut milk (full fat please!)
750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4)
Oil for cooking
1/2 cup coconut milk
1 tbsp peanut butter, smooth
2 tbsp Hoisin Sauce
1 1/2 tbsp lime juice
1 garlic clove (, minced)
1/2 tsp chilli paste or fresh chilli (, adjust to taste)
Finely chopped coriander / cilantro and more chilli (, for garnish)
Lime wedges (highly recommended)

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Preparation

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Step 1

Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).

Step 2

Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).

Step 3

Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.

Step 4

BAKING: See Note 4.

Step 5

Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

Step 6

Sauce:

Step 7

Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).