I found this in an old Atco Blue Flame Kitchen Cookbook (Hall of Flame, 2007), and to be fair, I tasted more lime then coconut, but it was still really lovely – and quick! – enjoy!
Coconut Chicken (Marinade)
2 lbs. skinless chicken thighs or breasts
1 can (400 mL) coconut milk
3 T. fresh lime juice
1 1/2 T. lime zest
1 1/2 T. fish sauce
1 1/2 T. grated fresh ginger
3–4 cloves of garlic, minced
Combine all of the marinade ingredients in a glass bowl that will also hold the chicken and whisk well. Add the chicken, stir carefully to coat, then cover tightly and let the chicken sit and marinate for at least 30 minutes – if you’re making this earlier in the day, put it in the fridge.
When you’re ready to cook, preheat your barbecue as you would, remove the chicken from the marinade (discard the marinade) and grill the chicken until it’s cooked through and the center is at least 165 degrees, making sure to turn it over at least once. We enjoyed this with Coconut Rice and Zucchini with Tomatoes and Herbs.
- Category: BBQ, Chicken, Marinade