Day 2 – A Recipe From My Teens
Thai Grilled Chicken
Taken from a recipe card picked up in Sainsbury’s YEARS ago, this is a great recipe, and pretty simple. I don’t imagine it’s light on calories though! I’d suggest making it with the smaller of the two suggested quantities the first time, then experimenting with adding more garlic / chilli / ginger / lime!
200g / 7oz block creamed coconut
300ml / ½ pint hot water
3 or 4 cloves garlic – peeled and chopped
2 or 3 fresh green chillies – de-seeded and chopped
1 or 2 tsp ground ginger
3 tbsp light soy sauce
Grated zest and juice of 1-2 limes
2 tbsp caster sugar
1 bunch fresh coriander
4 Boneless chicken breasts (skin on)
Dissolve the coconut cream in hot water and add to your food processor with all the remaining ingredients except for the chicken. Blend to form a thick paste, then allow to cool slightly.
Make 3 deep slices into the chicken breasts, through the skin and into the meat, and place in tight lidded dish (leakproof glass container is ideal) with half the marinade. Put the lid on and place in the fridge for at least 30 mins (more if possible), saving the rest of the coconut mixture in a separate dish.
Preheat the grill to medium. Place the chicken skin side down on the grill pan, and brush over the marinade.
Grill for 10-15 minutes, occasionally turning over and basting with the marinade, allowing a little more time to cook the skin side.
While the chicken is grilling, get the remaining half of the coconut mixture out and place in a sauce pan, bring to simmering for 2 mins, but don’t allow it to boil or it will split.
Serve the chicken on Thai fragrant rice, and a little sauce poured over.