Lemon, Mint, Coconut – Grilled Chicken

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

Lemon, Mint, Coconut Grilled Chicken

® This is a RAS signature Recipe©

The chicken is first marinated and cooked in a rich, fragrant paste made from a variety of fresh ingredients, including shallots, ginger, garlic, fresh turmeric, and lemongrass. The star of the paste, however, is the generous amount of fresh mint and chilies, which provides a bright, refreshing, and spicy kick.

This aromatic paste is cooked in oil until fragrant before being combined with coconut milk, creating a lush and flavorful sauce. The chicken pieces are then added to this sauce and slowly simmered, allowing them to absorb all the complex flavors.

Once the chicken is tender and coated in the thick, flavorful sauce, it is removed and finished on a grill or grill pan. This final step is crucial, as it adds a smoky depth and creates those coveted char marks, enhancing both the texture and aroma of the chicken. The result is a succulent, intensely flavored grilled chicken that is both comforting and exciting. It’s perfect served with a fresh salad and a squeeze of lime to amplify its bright, bold notes.

4 Servings.Please leave a comment:)

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EAT AND TELL!!! Let us know if you tried –  Lemon, Mint and Coconut Grilled Chicken

Lemon, Mint, Coconut – Grilled Chicken

Author: Shana Shameer

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 1 hr 20 mins

Servings: 4

Description

This recipe for Lemon, Mint, and Coconut Grilled Chicken is a vibrant and aromatic dish that brings together the fresh, zesty flavors of Asian cuisine. It's a two-stage cooking process that guarantees juicy, tender chicken with a beautifully charred and flavorful exterior.

Ingredients:

Servings

• 1 kg Chicken,cut into medium pieces (2.20 lb)
• ¼ tsp Turmeric powder
• 8 Shallots (asian variety)
• 5 cloves Garlic
• 3½ tsp fresh Ginger
• 1 piece Fresh Turmeric root (about 2 tsp)
• 3-4 Thai red chilies (Or 3 Larger milder red chilies)
• 3 mild Green chilies
• 1½ cup Fresh Mint leaves (loosely packed - or a combination of mint and cilantro leaves -The leaves should be fresh and green)
• 3 Tbsp Lemongrass stalk, sliced
• 4 Tbsp Peanut/sunflower (OR COCONUT OIL)
• 1½ cups Coconut milk (unsweetened, slightly thick)
• 1 tsp Salt
• 3 Tbsp fresh Lime juice
• ½ tsp Black pepper

Instructions

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.

Note

• 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.

Keywords: grilled coconut chicken, grilled coconut chicken with mint and lemon, grilled chicken