Thai Grilled Chicken


A Thai dish best served with fragrant rice and watercress, cucumber and Pine nut Salad

Cuisine: Thai

Main Ingredient: Chicken Breast

Category: Main

Difficulty: 4/10

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Thai Grilled Chicken

Serves: 4
Oven temp:
Prep Time: 20 mins
Cooking Time: 15 mins

Ingredients

QtyIngredient
200 gramsBlock of creamed coconut
300 mlHot water
3-4 clovesGarlic; peeled and chopped
2-3 wholeFresh green chilli; de-seeded and chopped
1-2 teaspoonsGround ginger
3 tablespoonsLight soy sauce
2 wholeLimes; grated and zest
2 tablespoonsCaster sugar
1 packFresh coriander
4 Boneless chicken breasts ; (skin on)

Method

StepInstruction
1Cut the coconut cream into large chunks and place in a bowl. Pour the hot water over the coconut and stir to dissolve. Place in a blender with all the other ingredients except the chicken reserving a little coriander for garnish.
2Blend the mixture for a few seconds until well mixed and allow to cool slightly.
3Make 3 diagonal cuts across the chicken breasts, arrange in a dish and pour over half the coconut mixture. Cover and marinate in the fridge for at least 30 mins.
4Pre-heat the grill to a medium setting, arrange the chicken skin side down in a grill pan and spread over the marinade.
5Grill for 10 – 15 mins, turning and basting occasionally. Allow slightly longer to cook the skin side of the chicken
6While the chicken is cooking, heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 mins. Do not allow to boil as it may start to separate.
7Serve the chicken with the sauce and Thai fragrant rice, garnished with the reserved coriander.

Tip!

This is also great for barbeques
  • Thai Grilled Chicken

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