Coconut Marinated Chicken (Grill, stove) Recipe

Coconut milk makes a improbable marinade, tenderising and infusing the chicken with wealthy flavour. The added bonus is that the marinade makes a wonderful sauce! Attempt grilling this Coconut Marinated Chicken – or prepare dinner it on the range, your alternative!

That is based mostly on a recipe by Bobby Flay, one in all my grilling idols. His reveals began airing in Australia just a few years in the past and I used to be hooked.

Although I’ve to say…gosh, this might get me in bother…Does anybody else assume he actually ought to contemplate carrying sun shades? As a result of he all the time appears to be squinting!! 😉

I believe he’s extremely gifted at bringing collectively distinctive flavours with acquainted components. I’ve a killer of a 3 ingredient glazed pork chop recipe of his that I frequently use which I plan to share quickly.

However as for this coconut marinated chicken – I’m not really positive whether or not he had it on his present. I obtained it from his e book, Bobby Flay’s Barbecue Habit. He makes this with pork tenderloin and has a relish to accompany it. I attempted it with pork tenderloin however discovered that it was troublesome to prepare dinner to make it moist and tender on the grill.

However the flavour was so superior that I made a decision to offer it a go along with chicken – and scored! It’s sensational!

I wish to make a coconut based mostly sauce to serve with the chicken, simply to essentially drive residence the coconut flavour. It’s made utilizing the surplus marinade – however don’t fear, it’s simmered quickly to make it secure for consumption.

The chicken is sensational as it’s, however actually, the sauce “makes” this. I do hope you contemplate giving this a go!

Coconut Marinated Chicken (Grill, stove) Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 465 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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. Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
2. Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
3. Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.
4. Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
5. Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes.
6. Serve with Sauce and garnished with fresh cilantro leaves, if using.
7. Pour the marinade into a small saucepan over medium heat.
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.

Notes

1. Because the Sauce is made from the Marinade that the chicken was marinated in, it must be simmered for 10 minutes to be extra sure that it is safe for consumption and also to allow the ingredients to meld.
2. Franks is a brand of hot sauce that is probably the most well known in America. It is available in Coles and Woolworths in Australia in the aisle with tabasco, tomato sauce etc. and costs around $2.50 - $3.00. But you can substitute with any hot sauce you prefer - even sriracha! The hot sauce adds spiciness and a very mild touch of sour to the coconut sauce.
3. Adapted from a recipe by Bobby Flay.
4. Nutrition per serving, assuming the marinade is made with full fat coconut milk and all the Sauce is used.