Coconut Marinated Chicken (Grill or Stove)

By Nagi | RecipeTin Eats

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.

Ingredients

• 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. 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. 2

   Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).

3. 3

   Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.

4. 4

   Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.

5. 5

   Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes.

6. 6

   Serve with Sauce and garnished with fresh cilantro leaves, if using.

7. 7

   Pour the marinade into a small saucepan over medium heat.

8. 8

   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.