Grilled coconut chilli chicken

Name: Grilled coconut chilli chicken
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tin (400 ml) coconut cream; 1 tsp chilli powder; 2 tsp paprika; 1 tsp cumin; 1 tsp lemon myrtle (optional, or substitute with lemon zest); 2 tsp salt; 4 garlic cloves, finely grated; thumb-sized piece of ginger, finely grated; zest of 1 lemon; 1 whole chicken, cut into quarters (drumsticks also work well)

This is a great dish to make during the week! The grilled coconut chicken has a nice char on the outside, loads of flavour and is nice and juicy. Serve it with rice, cucumber, thinly sliced spring onions and some pomegranate seeds, if you have them. You will need 4 hours for the chicken to marinate, but if you prep it earlier in the day, it will be ready to go for dinner and only takes 30 minutes to cook and serve. Enjoy!

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Servings

Prep time

4 hours

Cook time

30 minutes

Ingredients

1 tin (400 ml) coconut cream
1 tsp chilli powder
2 tsp paprika
1 tsp cumin
1 tsp lemon myrtle (optional, or substitute with lemon zest)
2 tsp salt
4 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
zest of 1 lemon
1 whole chicken, cut into quarters (drumsticks also work well)

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Directions

Mix all the ingredients for the marinade in a bowl. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for 4-6 hours to marinate.
Grill the chicken over medium heat for 20-25 minutes, basting occasionally with any leftover marinade. Ensure the chicken is cooked through.
Allow the chicken to rest for 5 minutes before serving.
Serve with steamed rice, sliced cucumbers, thinly sliced spring onion greens and pomegranate seeds. Enjoy!