Coconut Marinated Chicken (Grill, stove)
Ingredients
Marinade
- 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
Chicken
- 1.5 lb / 750g chicken thigh fillets , skinless and boneless
- 1 tbsp oil (for cooking)
- 3/4 cup water
Garnish (optional)
- Fresh coriander leaves
Instructions
- 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.
- 7
Sauce - Pour the marinade into a small saucepan over medium heat.
- 8
Sauce - 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.
