Coconut, Lime and Sambal Grilled Chicken
Ingredients
Chicken
- 2 lemongrass stalks, chopped, green ends removed
- 6cm piece ginger, peeled and chopped
- 6 cloves garlic, peeled
- 220ml coconut milk
- 80ml lime juice (roughly 3 limes)
- 1 teaspoon ground turmeric
- 4 tablespoons caster sugar
- 1 teaspoon salt
- ¼ cup purchased sambal
- 8 boneless chicken thighs, skin on
SALAD
- 2 tablespoon neutral oil
- 2 tablespoons lime juice
- 1 teaspoon caster sugar
- 1 clove garlic, finely chopped
- 2 avocados, cut into wedges
- 2 cups coriander leaves
- 1 cup mint leaves
- 1 red onion, sliced
- 1 chilli, sliced
Instructions
- 1
Chicken - Blitz the lemongrass, ginger and garlic in a food processor until finely ground. Add the coconut milk, lime juice, turmeric, sugar and salt and blitz again. Add the sambal and stir to combine. Reserve one-third of the marinade in a small container in the refrigerator. Place the remaining marinade in a large bowl along with the chicken. Cover and chill for 4-6 hours.
- 2
Chicken - Heat the barbecue to medium-high. Grill the chicken for 4-5 minutes each side. Remove from the heat and let rest for 3 minutes. While the chicken is cooking, bring the reserved marinade to a simmer in a small saucepan and cook until orange and reduced. Drizzle over the cooked chicken or serve alongside.
- 3
SALAD - In a jar, shake together the oil, lime juice, caster sugar and garlic. In a large bowl, toss together the remaining ingredients. Drizzle over the dressing and serve alongside the chicken.
