Coconut Grilled Chicken Thighs with Crushed Peanuts
Photography by Josh Griggs.
Friends always ask for this juicy and flavourful chicken dish when coming over for a barbecue – rolled in roasted, salted peanuts, it’s literally finger-licking good.
Serves: 8 skewers
INGREDIENTS
8 boneless chicken thighs, skin off
Marinade
½ cup packed coriander
2 cloves garlic, crushed
½ teaspoon each curry powder, ground turmeric and coriander
1 tablespoon fish sauce
2 tablespoons condensed milk
2 tablespoons coconut cream
½ teaspoon sea salt
To serve
¾ cup roasted, salted peanuts, finely chopped
lime wedges
METHOD
Marinade: Place all the ingredients in a food processor and process until smooth. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for up to 4 hours. Take out half an hour before cooking.
Cook over a medium heat on a preheated, lightly greased barbecue until golden and fully cooked through.
Thread each piece of chicken onto 2 wooden skewers then press into the chopped peanuts. Serve with lime wedges.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!