Thai Coconut Chicken
Served with a Peanut Coconut Sauce to really drive home the coconut flavour, this Thai Chicken is fantastic for the BBQ, stovetop or roasting. Serve this with a side of jasmine rice or Thai Fried Rice!
Ingredients :
- 1 tsp garlic , minced
- 1 tsp ginger , minced
- 1 tsp chilli , finely chopped, adjust quantity to taste
- 1 lemongrass , white part only, finely chopped
- 1 1/2 tsp coriander powder
- 3/4 tsp tumeric powder
- 1/2 tsp curry powder
- 1 tbsp brown sugar
- 2 1/2 tbsp fish sauce
- 3/4 cup coconut milk
- 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets , skinless and boneless
- 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
Directions :
- 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).
- 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).
- 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.
- BAKING: See Note 4.
- 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.
