This is from Mel'd Kitchen web site. I like it, however, it's a little tricky to grill on the outside grill because the marinade isn't oil based, so it sticks....
14-ounce can coconut milk
5-6 cloves garlic, finely minced
1 tablespoon brown sugar
1 1/2 teaspoons coarse, kosher salt
1 tablespoon ginger paste
2 teaspoons ground turmeric
1 teaspoon cumin
1/2 teaspoon ground coriander
1-2 pounds chicken breasts or chicken tenders
Lime wedges, for serving (optional)
1. In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
2. Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
3. Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
4. Grill the chicken until cooked through (time will depend on thickness of chicken - about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders). Let the chicken rest for a few minutes before serving
https://www.melskitchencafe.com/thai-coconut-milk-grilled-chicken
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