Thai Grilled Chicken
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Add more garlic, chillies and coriander for a more pungent sauce. Only use 1 chilli for those that don't like it hot! Serve with Thai rice and fresh tomatoes.
Serves 1
Ingredients
- 100 creamed coconut (from block)
- 0.5 pint hot water
- 2 cloves garlic (chopped)
- 2 fresh green chilies (chopped)
- 2 tsp ground ginger
- 3 tbsp light soy sauce
- 2 limes (zest and juice)
- 2 tbsp caster sugar
- 1 small pack fresh coriander
- 4 boneless chicken breasts (with skin on)
Method
- Step 1 Dissolve coconut in water. Blend (machine) all ingredients except chicken and a little coriander for a few seconds and then allow to cook slightly.
- Step 2 Make 3 diagonal cuts in chicken breasts, arrange in a dish and pour over marinade. Marinade for at least ½ hour.
- Step 3 Grill chicken (with marinade spread on top) for 10-15 minutes, turning and basting occasionally (allow slightly longer on the skin side).
- Step 4 While the chicken is cooking heat remaining marinade for 2-3 minutes (do not boil).