Coconut Marinated Chicken (Grill or Stove)
User Reviews
4.9
Coconut Marinated Chicken (Grill or Stove)
Description
This recipe calls for skinless, boneless chicken thigh fillets marinated in a mixture of coconut milk, lime zest and juice, mild curry powder, paprika, freshly grated ginger, crushed garlic, hot sauce, salt, and pepper. The marinating process lasts at least three hours, preferably overnight, allowing the flavors to penetrate deeply.
The chicken is cooked over medium-high heat on a grill or skillet until internal temperature is reached and juices run clear. After cooking, the chicken rests briefly to retain moisture. The marinade is then simmered with added water for about ten minutes to ensure safety from raw chicken and to reduce it into a sauce with a creamy, tangy, and slightly spicy taste.
This dish pairs well with steamed rice and garnished with fresh cilantro for a fresh herbal note. The sauce adds richness and helps tie the citrus, spice, and coconut flavors together.
The marinade’s simmering step is critical for safety and flavor melding. Substitutes for Frank's hot sauce may be used to adjust spiciness and sourness. The recipe is adapted from Bobby Flay.
Ingredients
Marinade
- 1 coconut milk preferably full fat, but light is ok) (14oz/400g, can
- 2 lime all the zest plus 3 tbsp juice
- 1 tbsp curry powder mild
- 2 tsp paprika
- 1 tbsp ginger finely grated, fresh
- 3 garlic crushed, cloves
- 2 tbsp hot sauce or other hot sauce of choice (adjust to taste) (Note 2, Frank's classic
- 3/4 tsp salt
- black pepper
Chicken
- 1.5 lb / 750g chicken thigh fillet , skinless and boneless
- 1 tbsp neutral cooking oil for cooking, generic cooking oil
- 3/4 cup water
Garnish (optional)
- Coriander fresh leaves
Instructions
- Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
- Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
- Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.
- Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
- Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes.
- Serve with Sauce and garnished with fresh cilantro leaves, if using.
Sauce
- Pour the marinade into a small saucepan over medium heat.
- 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
- Simmer the marinade sauce for at least 10 minutes after removing raw chicken to ensure safety and blend flavors.
- Frank's hot sauce adds a mild sour and spicy note; substitute with preferred hot sauces like sriracha if desired.
- Marinate chicken for a minimum of 3 hours, ideally overnight, for maximum flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 344g | |
| Calories | 465cal | 23% |
| Carbohydrates | 9.7g | 3% |
| Protein | 36.5g | 73% |
| Fat | 34.5g | 53% |
| Saturated Fat | 23.4g | 117% |
| Cholesterol | 142mg | 47% |
| Sodium | 875mg | 36% |
| Potassium | 358mg | 8% |
| Fiber | 3.5g | 14% |
| Sugar | 3.6g | 7% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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