Coconut, Lime and Sambal Grilled Chicken
Photography by 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.
latest issue:
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!