Grilled chicken with coconut chilli sauce

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 12
Servings 1
Minutes 15


Serving Change
  • 1
    spring onions, finely chopped
  • 30
    vegetable oil
  • 2
    garlic, crushed
  • 10
    grated fresh ginger
  • 2
    red chillies, thinly sliced
  • 30
    curry paste
  • 410
    coconut milk
  • 7
    light brown sugar
  • 5
  • 10
    fish sauce (optional)
  • 1
    chicken, halved lengthwise
  • 15
    Fresh coriander, for garnishing


1. Pre-heat oven to 180°C.
2. Heat oil in a heavy-based saucepan. Add spring onions and cook over a moderately low heat, stirring occasionally, until softened.
3. Add garlic, ginger and chillies. Cook for 2 minutes, stirring occasionally. 4. Stir in curry paste and cook for 3 minutes. 5. Add coconut milk, brown sugar and salt. Simmer, uncovered, stirring occasionally, until reduced to about 1 cup (approx 25 minutes). 6. Remove from heat and stir in fish sauce. Allow to cool to room temperature, stirring occasionally (approx 30 minutes). Reserve 1/2 cup chilli sauce (for serving) in a bowl and chill, covered. 7. Trim and discard any excess fat from chicken (to prevent flare-ups on grill), rinse and pat dry. Coat chicken well with remaining chilli sauce in a large bowl. Divide chicken between two large plastic bags, then seal bags, pressing out excess air. Marinate chicken, chilled, for at least an hour. 8. Let chicken stand at room temperature for 10 minutes before grilling. 9. Remove chicken from marinade, shaking off excess liquid. Season chicken with salt and grill for 25-30 minutes, starting with skin side down and turning occasionally to prevent over-browning. Baste occasionally with marinade. 10. Heat reserved chilli sauce in a small saucepan over a moderate heat, stirring regularly. Serve chicken with chilli sauce accompanied by pickled cabbage with jalapeno and carrots (see recipe alongside).

Read more on: poultry  |  grill


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