entrees

Coconut Milk BBQ Chicken

Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
1h
PREP TIME
15 min
COOK TIME
420
CALORIES
12
INGREDIENTS
4
Servings

INGREDIENTS

  • 1-2 tbsp (15-30 ml) vegetable oil or coconut oil
  • 1 jar Red Curry Paste
  • 1 tsp (5 ml) Coriander Seed toasted
  • 1/4 tsp (1 ml) Cumin Ground toasted
  • 1/2 tsp (2 ml) Cinnamon Ground
  • 1 cup (250 ml) Coconut Milk
  • 3/4 cup (175 ml) water
  • 40 g palm sugar
  • 1/2 tsp (2 ml) salt
  • 2 tbsp (30 ml) tamarind concentrate
  • 1 1/2 pound (750 g) chicken thigh and/or breast, boneless, skinless
  • 8-inch bamboo skewers (soaked, ends wrapped in foil)

Preparation

  • 1 Make the Marinade/Glaze: In a heavy-bottomed pot over medium heat, add a little vegetable oil to coat the bottom of the pot. Add the curry paste, coriander, cumin, cinnamon and saute the paste for 2-3 minutes until it is very thick and aromatic, adding a little coconut milk to deglaze if it sticks to the pot.
  • 2 Add the remaining coconut milk, water, palm sugar, ½ tsp (2 mL) of the salt and tamarind concentrate. Simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened, but is still easily pourable.
  • 3 Separate out ⅓ cup (75 mL) of sauce to use as chicken marinade. Let the marinade cool completely before tossing with the chicken. Let the chicken marinate overnight or at least 30 mins. Keep the rest of the sauce covered and chilled in the fridge until ready to use.
  • 4 To Grill (using a outdoor grill): If using an outdoor grill, make sure your grill grates are super clean and well-oiled. You don’t want the thick sticky glaze to pick up old charred food bits from the grates.
  • 5 Skewer the chicken, making sure to push the chicken pieces right up against each other, and make sure the tips are not exposed. The handle ends should be wrapped in foil.
  • 6 Grill the chicken on medium to medium-low heat until fully cooked. Remove and let cool slightly until lukewarm or room temp. Put a fan to it if for faster cooling.
  • 7 While the chicken is cooling, divide the glaze into 2 even portions. Warm it up to make sure it’s not too thick and is easily pourable, you can also add water if it’s too thick.
  • 8 Once the chicken is cool enough, working from one batch, spoon the glaze over the chicken so it thoroughly coats it. Shake off the excess. You should use up just about all of the first bowl of glaze.
  • 9 Grill the chicken again on medium heat just until the glaze is dry and sticks to the chicken.
  • 10 Let the chicken cool to lukewarm one more time and repeat the glazing and grilling process using the second batch of the glaze. For the final grilling, make sure you get a few charred spots on the chicken. Serve either on its own or with some jasmine rice. Enjoy!
  • 11 To Grill (using an oven broiler): Preheat the broiler on high. Set the rack so the the chicken will be 4-5 inches away from the element. Place the skewers on a rack set on top of a roasting pan lined with foil. Add a thin layer of water to the pan to prevent drippings from burning and smoking.
  • 12 Broil the chicken for about 4 mins per side or just until the chicken is cooked through. Bring chicken out and let cool until they’re just lukewarm or room temp. If you’re in a rush; put a fan to them for faster cooling.
  • 13 While the chicken is cooling, divide the glaze into 2 even portions. Warm it up to make sure it’s not too thick and is easily pourable, you can also add water if it’s too thick.
  • 14 Once the chicken is cool enough, working from one batch, spoon the glaze over the chicken so it thoroughly coats it. Shake off the excess. You should use up just about all of the first bowl of glaze.
  • 15 Broil them again, about 2-3 minutes on each side or until the marinade is bubbly and dried on to the chicken, with a few charred spots. If your broiler has hot spots, move the chicken around to get a more even cooking.
  • 16 Let the chicken cool, and repeat the glazing and grilling one more time. For the final grilling, make sure you get a few charred spots on the chicken. Serve either on its own or with some jasmine rice. Enjoy!

NUTRITION INFORMATION

(per Serving)

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