Coconut, Lime and Sambal Grilled Chicken
Photography by Olivia Galletly.
Sweet, spicy and aromatic, these grilled chicken thighs pack a punch. Great served with flaky roti or steamed white rice.
Serves: 6-8
INGREDIENTS
Chicken
2 lemongrass stalks, chopped, green ends removed
6cm piece ginger, peeled and chopped
6 cloves garlic, peeled
220ml coconut milk
80ml lime juice (roughly 3 limes)
1 teaspoon ground turmeric
4 tablespoons caster sugar
1 teaspoon salt
¼ cup purchased sambal
8 boneless chicken thighs, skin on
SALAD
2 tablespoon neutral oil
2 tablespoons lime juice
1 teaspoon caster sugar
1 clove garlic, finely chopped
2 avocados, cut into wedges
2 cups coriander leaves
1 cup mint leaves
1 red onion, sliced
1 chilli, sliced
METHOD
Chicken: Blitz the lemongrass, ginger and garlic in a food processor until finely ground. Add the coconut milk, lime juice, turmeric, sugar and salt and blitz again. Add the sambal and stir to combine. Reserve one-third of the marinade in a small container in the refrigerator. Place the remaining marinade in a large bowl along with the chicken. Cover and chill for 4-6 hours.
Heat the barbecue to medium-high. Grill the chicken for 4-5 minutes each side. Remove from the heat and let rest for 3 minutes. While the chicken is cooking, bring the reserved marinade to a simmer in a small saucepan and cook until orange and reduced. Drizzle over the cooked chicken or serve alongside.
SALAD: In a jar, shake together the oil, lime juice, caster sugar and garlic. In a large bowl, toss together the remaining ingredients. Drizzle over the dressing and serve alongside the chicken.
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