Coconut milk makes a fantastic marinade, tenderising and infusing the chicken with rich flavour. The added bonus is that the marinade makes a fabulous sauce! And the ingredient list is surprisingly short!
This is based on a recipe by Bobby Flay, one of my grilling idols. His shows started airing in Australia a few years ago and I was hooked.
Though I have to say…gosh, this could get me in trouble…Does anyone else think he really should consider wearing sunglasses? Because he always seems to be squinting!! 😉
I think he is incredibly talented at bringing together unique flavours with familiar ingredients. I have a killer of a 3 ingredient glazed pork chop recipe of his that I regularly use which I plan to share soon.
But as for this coconut marinated chicken – I am not actually sure whether he had it on his show. I got it from his book, Bobby Flay’s Barbecue Addiction. He makes this with pork tenderloin and has a relish to accompany it. I tried it with pork tenderloin but found that it was difficult to cook to make it moist and tender on the grill.
But the flavour was so awesome that I decided to give it a go with chicken – and scored! It’s sensational!
The other major difference, other than using chicken instead of pork, is that I don’t discard the marinade. It’s packed full of flavour and it seemed to be such a waste to discard it. So I decided to turn it into a sauce instead which worked beautifully.
For those who are worried about reusing the marinade for consumption as the sauce, never fear! To make the sauce, I add water so it can simmer rapidly for 10 minutes, not only to bring the flavours together but also to ensure it is safe to consume. You can confirm that here on the US Food Safety and Inspection Service site.
The chicken is sensational as it is, but honestly, the sauce “makes” this. I do hope you consider giving this a go! -Nagi x
- 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
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.
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.
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.