Coconut Grilled Chicken Thighs with Crushed Peanuts
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!