Cooked - Thai Coconut Marinated Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Coconut Marinated Chicken

5.0

1 tsp garlic (, minced)

1 tsp ginger (, minced)

1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2))

1 lemongrass (OR paste) (, white part only, finely chopped(Note 3))

1 ½ tsp coriander powder

¾ tsp tumeric powder

½ tsp curry powder ((any is fine))

1 tbsp brown sugar

2 ½ tbsp fish sauce ((sub soy))

¾ cup coconut milk ((full fat please!))

750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4))

Oil for cooking

½ cup coconut milk

1 tbsp peanut butter, smooth

2 tbsp Hoisin Sauce

1 ½ tbsp lime juice

1 garlic clove (, minced)

½ tsp chilli paste or fresh chilli (, adjust to taste)

Finely chopped coriander / cilantro and more chilli (, for garnish)

Lime wedges ((highly recommended))

Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
BAKING: See Note 4.
Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇹🇭Thai

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 53 weeks ago

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