Coconut Grilled Chicken Thighs with Crushed Peanuts
Photography Josh Griggs.
Friends always ask for this juicy and flavourful chicken dish when coming over for a barbecue – rolled in roasted, salted peanuts, it’s literally finger-licking good.
Serves: 8 skewers
INGREDIENTS
8 boneless chicken thighs, skin off
Marinade
½ cup packed coriander
2 cloves garlic, crushed
½ teaspoon each curry powder, ground turmeric and coriander
1 tablespoon fish sauce
2 tablespoons condensed milk
2 tablespoons coconut cream
½ teaspoon sea salt
To serve
¾ cup roasted, salted peanuts, finely chopped
lime wedges
METHOD
Marinade: Place all the ingredients in a food processor and process until smooth. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for up to 4 hours. Take out half an hour before cooking.
Cook over a medium heat on a preheated, lightly greased barbecue until golden and fully cooked through.
Thread each piece of chicken onto 2 wooden skewers then press into the chopped peanuts. Serve with lime wedges.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.