Ingredients

The following ingredients have 4 Servings
  • 1 can coconut milk ((preferably full fat, but light is ok) (14oz/400g))
  • 2 limes - all the zest + 3 tbsp of juice
  • 1 tbsp mild curry powder
  • 2 tsp paprika
  • 1 tbsp fresh ginger (, finely grated)
  • 3 garlic cloves (, crushed)
  • 2 tbsp Frank's classic hot sauce (, or other hot sauce of choice (adjust to taste) (Note 2))
  • 3/4 tsp salt
  • Black pepper
  • 1.5 lb / 750g chicken thigh fillets (, skinless and boneless)
  • 1 tbsp oil ((for cooking))
  • 3/4 cup water
  • Fresh coriander leaves

Instruction

  • Combine the Marinade ingredients in a ziplock bag. Add the chicken and set aside to marinate for at least 3 hours, preferably overnight.
  • Remove the chicken from the Marinade, shaking off the excess. Keep the Marinade for the Sauce (below).
  • Brush the BBQ with oil and heat to medium high, or heat the oil in a skillet over medium high heat.
  • Cook the chicken for around 7 minutes on the first side and 5 minutes on the second side, or until cooked through.
  • Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes.
  • Serve with Sauce and garnished with fresh cilantro leaves, if using.