Lemon, Mint, Coconut – Grilled Chicken

®This is a RAS signature Recipe©

Chicken cooked in exotic coconut sauce, and then grill to succulent perfection.

Total time (shown at bottom of page) is not inclusive of – Marination(30 minutes)

4 Servings.Please leave a comment:)

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken, skinless- cut into medium pieces		1 kg/2.20 lb
Ground turmeric		¼ tsp
Shallots		8
Garlic		5 cloves
Fresh  ginger		3 ½ tsp
Fresh turmeric root		1 piece of ( 2 tsp)
Thai small hot chilies (Or 3 Larger milder ones)		3-4 red
Mild green chilies		3
Fresh mint leaves or a combination of mint and cilantro leaves, loosely packed (The leaves should be fresh and green		1½ cup
Lemongrass stalk, cut up		3 Tbsp
Peanut/sunflower		4 tablespoon
Fresh coconut milk- slightly thick		1 ½ cups
Salt		1 tsp
Fresh lime juice		3 tablespoons
Black pepper powder		½ tsp

Method:

1. Rinse the chicken well under cold running water and drain well.
2. Make gashes on the chicken with a sharp knife.
3. Marinate with ½ tsp turmeric and 1 tsp salt for 30 minutes.
4. Grind/blend the shallots, garlic, ginger, fresh turmeric, mint, chilies, and lemongrass to a fine paste ( do not add water).
5. Heat oil in a nonstick wok or pan.
6. Add the ground paste a fry, stirring constantly till it no longer has the raw smell of garlic and ginger and is glistening.
7. Add salt, coconut milk, and simmer. Taste and season appropriately with pepper and add lime juice.
8. Add the chicken and coat well with the coconut sauce. Cover and allow to cook on low heat till the chicken is cooked with a nice coating of the coconut sauce. Keep spooning the sauce over the chicken pieces and do not allow the sauce to get scorched.
9. It will take anywhere from 15- 30 minutes to cook well. Make sure the chicken is cooked but still firm and not falling off bones, as we still need to grill the chicken.
10. Remove the pieces from the pan while still moist with sauce.
11. Grill on a grill pan or outdoor grill, on medium-low, till you get nice char marks and a lovely aroma.
12. Serve with Lime wedges and  Salad.

Lemon, Mint, Coconut – Grilled Chicken

Notes:

Notes:

• Make sure the chicken is cooked in the coconut sauce on low heat, slowly. Only then do the exotic flavors build up.

 

Key Ingredients: Chicken, Coconut milk, Shallots, Chillies, Ginger, Garlic, Mint, Lemon, Spice, Oil, Salt.

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