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
ΒΌ 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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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.