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Chargrilled lemon grass and coconut chicken
Chargrilled lemon grass and coconut chicken
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Chicken marinated with bold spices, creamy coconut, and tangy tamarind for intense flavor.
Ingredients:
  • 6 (about 2kg) whole chicken thighs, excess fat trimmed (see note)
  • 2 stems lemon grass, pale section only, coarsely chopped
  • 1 tsp ground turmeric
  • 1 tsp dried chilli flakes
  • 4cm-piece fresh ginger, peeled, coarsely chopped
  • 5 garlic cloves, coarsely chopped
  • 4 French shallots, peeled, coarsely chopped
  • 1 x 270ml can coconut cream
  • 48.80 gm fish sauce
  • 20.00 ml tamarind puree
  • Peanut oil, to grease
Instructions:
  • With a large heavy knife, slash each chicken thigh 3 times. Transfer the chicken to a large glass or ceramic bowl.
  • In a food processor, blend lemongrass, turmeric, chili flakes, ginger, garlic, and shallot until a coarse puree forms. Add coconut cream, fish sauce, and tamarind, and blend until smooth.
  • Coat the chicken with the lemon grass mixture, cover with plastic wrap, and marinate in the fridge for 3 hours or overnight.
  • Remove the chicken from the marinade and preheat a barbecue grill or large chargrill on medium-high. Lightly grease the grill with oil and place the chicken, skin-side down. Season with salt and pepper and grill for 10-12 minutes on each side until the juices run clear when pierced with a skewer. Transfer to a serving platter and enjoy.

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