Coconut Coriander Chicken

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You’ll absolutely love this grilled chicken recipe! It’s delicious, easy to prepare and packs a flavourful punch. The marinade combines fresh coriander, coconut, lemongrass, garlic, ginger and other fragrant aromatics. It’s so versatile – it’s just as great with steak, pork, fish or prawns as it is with chicken.

I like to serve it with homemade pickled carrots and daikon and noodles/rice, but it would be just as delicious turned into a non-traditional banh mi.

Prep Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 6 1x
Category: Chicken

Ingredients

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For the marinade:

1 x 400 g tin coconut milk
6 lemongrass stalks, roughly chopped
30 g fresh coriander
6 garlic cloves,
1 echalion shallot, roughly chopped
30 g fresh ginger root, peeled and roughly chopped
1 green bird’s eye chilli
2 tbsps palm sugar or light brown sugar
1½ tsps salt

For the chicken:

1.2 kg chicken thigh fillets (boneless, skinless chicken thighs)

For the pickled veg (optional):

100 g carrot, julienned or cut into thin matchsticks
100 g daikon (also known as mooli), julienned or cut into thin matchsticks
1 red chilli, thinly sliced (optional)
1 small garlic clove (optional)
500 ml water
150 ml distilled white vinegar
2 tbsps sugar
1 tbsp fine sea salt

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Instructions

Place the marinade ingredients in a high-powered blender and blitz until smooth. Place the chicken in a large bowl. Pour the marinade over the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour, or preferably for a few hours.
Meanwhile, if you’re making the pickled veg, place the carrot, daikon, chilli and garlic in a heatproof bowl.
Combine the water, distilled white vinegar, sugar and salt in a small saucepan. Heat the mixture over medium-high heat, whisking until the sugar and salt dissolve. Pour the pickling brine over the veg. Cool to room temperature then cover and refrigerate while the chicken marinates.
30 minutes before you’re ready to cook your chicken, take it out of the fridge so it can come up to temperature (this will help it cook more evenly). Heat your oven on its grill setting on medium-high/high. If your oven doesn’t have a grill setting, heat it to 230℃ / fan 210℃.
Remove the chicken from the marinade, letting any excess drip back into the bowl. You don’t need to scrape the marinate off the surface of the chicken.
Arrange the chicken in a single layer on a large baking tray. Grill for 25 minutes, flipping once halfway through, or until the chicken is cooked through. Transfer the chicken to a plate, tent with foil and let rest for 5 minutes.
Meanwhile, pour the remaining marinade into a small saucepan and add the juices from the bottom of the baking tray. Bring the sauce to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until reduced and thickened, around 2 minutes.
Serve the chicken with the pickled veg and noodles/steamed rice and top with crushed peanuts.
Storage: you can store any leftover pickled in a jar with the brine. It will keep in the fridge for up to 3 weeks. Note: the longer it sits, the more pungent it gets.