Thai grilled chicken

Yield: 4 servings

Measure Ingredient
1 \N 200 gram blo creamed coconut; (7oz)
300 millilitres Hot water; (1/2 pint)
3 \N Cloves garlic; peeled and chopped,
\N \N ; up to 4
2 \N Fresh green chillies; de-seeded and
\N \N ; chopped, up to 3
1 teaspoon Ground ginger; up to 2
3 tablespoons Light soy sauce
\N \N Grated zest and juice of 1-2 limes
2 tablespoons Caster sugar
1 pack Fresh coriander
4 \N Boneless chicken breasts; (skin on)

1. Cut the coconut cream into large chunks and place in a bowl. Pour over the hot water over the coconut and stir to dissolve. Place in a blender with all the other ingredients (exept the chicken), reserving a little coriander for garnish.

2. Blend the mixture for a few seconds until well mixed and allow to cool slightly.

3. Make 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 minutes.

4. Preheat the grill to a medium setting. Arrange the chicken, skin-side down in a grill pan and spread over the marinade.

5. Grill for 10-15 minutes, turning and basting occasionally. Allow slightly longer to cook the skin side of the chicken.

6. While the chicken is cooking, heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 minutes. Do not boil as it may start to separate.

7. Serve the chicken with the sauce and Thai Fragrant Rice, garnished with the reserved coriander.

Converted by MC_Buster.

NOTES : This authentic-tasting Thai dish is delicious served with a watercress, cucumber and pine kernal salad. Allow time for the chicken to marinate before cooking.

Converted by MM_Buster v2.0l.

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