Thai Coconut Marinated Chicken

Ingredients

• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp chilli, finely chopped (or paste is fine), adjust quantity to taste (Note 2)
• 1 lemongrass (OR paste), white part only, finely chopped(Note 3)
• 1 1/2 tsp coriander powder
• 3/4 tsp tumeric powder
• 1/2 tsp curry powder (any is fine)
• 1 tbsp brown sugar
• 2 1/2 tbsp fish sauce (sub soy)
• 3/4 cup coconut milk (full fat please!)
• 750 g – 1 kg / 1.5 – 2 lb chicken thigh fillets, skinless and boneless (Note 4)
• Oil for cooking
• 1/2 cup coconut milk
• 1 tbsp peanut butter, smooth
• 2 tbsp Hoisin Sauce
• 1 1/2 tbsp lime juice
• 1 garlic clove, minced
• 1/2 tsp chilli paste or fresh chilli, adjust to taste
• Finely chopped coriander / cilantro and more chilli, for garnish
• Lime wedges (highly recommended)

Steps

1. Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 – 48 hours (can’t skip marinating for this recipe).
2. Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat – or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
3. Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
4. BAKING: See Note 4.
5. Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
6. Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).