Thai Grilled Chicken
Ingredients
- 200g (7oz) block of creamed coconut
- 300ml (1/2 pint) very hot water
- 3-4 cloves garlic, peeled and chopped
- 2-3 fresh green chillies, deseeded and chopped
- 1-2 level teaspoons ground ginger
- 3 tablespoons light soy sauce
- grated zest and juice of 1-2 limes
- 2 level tablespoons caster sugar
- 1 pack of fresh coriander
- 4 boneless chicken breasts (skin on)
Instructions
- Cut 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.
- Blend the mixture for a few seconds until well mixed and allow to cool
slightly.
- 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.
- Preheat the grill to a medium setting. Arrange the chicken, skin-side
down in a grill pan and spread over the marinade.
- Grill for 10-15 minutes, turning and basting occasionally. Allow
slightly longer to cook the skin side of the chicken.
- 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.
- Serve the chicken with the sauce and Thai Fragrant Rice, garnished with
the reserved coriander.
Delicious served with a watercress, cucumber and pine nut salad.
Preparation Time: 20 minutes, plus 30 minutes marinating.
Cooking Time: Approximately 15 minutes
Serves: 4
Copyright J Sainsbury plc, 1995, 1996