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.
- PREHEAT OVEN 200˚C.
- Place on the low rack. Cook for 18-22 minutes on HIGH MIX 200˚C, turning over halfway through.