Coconut Marinated Chicken

Coconut milk is a fantastic marinade which tenderizes the chicken and infuses it with rich flavor. The added bonus is that the marinade doubles as a scrumptious sauce!

 

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

 

Ingredients

Marinade

• 1 can coconut milk (preferably full fat, but light is ok) (14oz)
• 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 hot sauce of choice (adjust to taste)
• 3/4 tsp salt
• Black pepper

Chicken

• 1.5 lb chicken thigh fillets , skinless and boneless
• 1 tbsp oil (for cooking)
• 3/4 cup water

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.

Sauce

1. Pour the marinade into a small saucepan over medium heat.
2. Add the water and bring to a simmer. Cook for at least 10 minutes, or until thickened to desired consistency.