Grilled Coconut Chicken

Grilled Coconut Chicken


400ml can coconut milk

2 fresh birds eye chillies, seeds removed, finely chopped

1 teaspoon fresh ginger, grated

1 tablespoon lemon juice

3 tablespoons light soy sauce

4 cloves garlic, crushed

½ cup fresh coriander, chopped

1 tablespoon brown sugar

Pepper to taste

4 chicken breasts (approximately 200-250g each)

Step by step

  • In a food processor, combine coconut milk, chilli, ginger, lemon juice, soy sauce, garlic, coriander, brown sugar and pepper. Process for 1-2 minutes or until well combined.
  • Place chicken in a large shallow casserole dish and add the coconut milk mixture. Cover and refrigerate for 2 hours or overnight.
  • Place on the low rack. Cook for 18-22 minutes on HIGH MIX 200˚C, turning over halfway through.

Serves 4

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