Coconut Marinated Chicken (Grill or Stove)
Coconut milk is a fantastic marinade which tenderises the chicken and infuses it with rich flavour. The added bonus is that the marinade doubles as a scrumptious sauce! Cook this on your BBQ or stovetop.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
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