Coconut, Lime and Sambal Grilled Chicken
Photography Olivia Galletly.
Sweet, spicy and aromatic, these grilled chicken thighs pack a punch. Great served with flaky roti or steamed white rice.
Serves: 6-8
INGREDIENTS
Chicken
2 lemongrass stalks, chopped, green ends removed
6cm piece ginger, peeled and chopped
6 cloves garlic, peeled
220ml coconut milk
80ml lime juice (roughly 3 limes)
1 teaspoon ground turmeric
4 tablespoons caster sugar
1 teaspoon salt
¼ cup purchased sambal
8 boneless chicken thighs, skin on
SALAD
2 tablespoon neutral oil
2 tablespoons lime juice
1 teaspoon caster sugar
1 clove garlic, finely chopped
2 avocados, cut into wedges
2 cups coriander leaves
1 cup mint leaves
1 red onion, sliced
1 chilli, sliced
METHOD
Chicken: Blitz the lemongrass, ginger and garlic in a food processor until finely ground. Add the coconut milk, lime juice, turmeric, sugar and salt and blitz again. Add the sambal and stir to combine. Reserve one-third of the marinade in a small container in the refrigerator. Place the remaining marinade in a large bowl along with the chicken. Cover and chill for 4-6 hours.
Heat the barbecue to medium-high. Grill the chicken for 4-5 minutes each side. Remove from the heat and let rest for 3 minutes. While the chicken is cooking, bring the reserved marinade to a simmer in a small saucepan and cook until orange and reduced. Drizzle over the cooked chicken or serve alongside.
SALAD: In a jar, shake together the oil, lime juice, caster sugar and garlic. In a large bowl, toss together the remaining ingredients. Drizzle over the dressing and serve alongside the chicken.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.