Spicy Coconut Grilled Chicken Perfect For Diet Conscious People
You won't regret grilling these chicken thighs with a spicy coconut flavor. The mix of coconut milk and pineapple juice makes the chicken wonderfully soft.
You won’t regret grilling these chicken thighs with a spicy coconut flavour. Thanks to a wonderful pairing of tenderising pineapple juice and coconut milk in the marinade, they are ridiculously tender. It’s simple to make the marinade: The chicken thighs can be seasoned for as short as 20 minutes or as long as 4 hours in the refrigerator; just mince the ginger and garlic and combine the remaining ingredients. Do not throw away the marinade. For optimum flavour, cook it on the stove until the sauce becomes thick and then sprinkle it evenly over the chicken just before serving. The remaining 10 minutes are spent finishing the meal on the grill.
For a creamy finish, leftover coconut milk can be blended into smoothies, added to oatmeal for a richer flavour without dairy, or substituted for some of the water in coconut rice.
Ingredients for Spicy Coconut Grilled Chicken
- 1 cup of canned full coconut milk without sugar
- pineapple juice, 3/4 cup
- Chilli-garlic sauce, 1/4 cup
- Fresh lime juice, 1/4 cup
- 1/4 cup of light brown sugar in bags
- 3 garlic cloves, minced finely
- 2 tablespoons of low-sodium soy sauce
- finely grated, peeled ginger, 1 tablespoon (from one 2″ piece)
- 2 pounds of skinless, boneless chicken thighs (about 8 small)
- Grilling with vegetable oil
- 1 round of sliced pineapple
- 1/4 cup of fresh cilantro leaves
How to make Spicy Coconut Grilled Chicken
Combine the milk, pineapple juice, lime juice, chilli-garlic sauce, brown sugar, garlic, soy sauce, and ginger in a large bowl. Chicken should be added and coated. For at least 20 minutes and up to 4 hours, cover and chill.
Take the chicken out of the marinade and place it on a baking sheet, pouring any remaining marinade back into the dish as you go. Sprinkle the chicken with 3/4 teaspoon salt all over. Store the marinade.
Set a grill to medium-high heat and let it heat up for five minutes. (Instead, make use of a grill pan.) Oil the grates with a soft brush.
In the meantime, pour the marinade into a medium saucepan and heat it over medium-high heat until it boils. Boil the marinade for an additional 5 minutes, stirring periodically. Get rid of the heat.
Grill the chicken and pineapple, rotating once, for 8 to 10 minutes, or until the pineapple is cooked and lightly charred and the chicken is lightly charred in spots and an instant-read thermometer put into the thickest portion of the chicken registers 165°.
Arrange the chicken, pineapple, and sauce on a dish and top it with cilantro.
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