Sainsbury's Internet Recipe Book

Thai Grilled Chicken


Ingredients


Instructions

  1. Cut the coconut cream into large chunks and place in a bowl. Pour the hot water over the coconut and stir to dissolve. Place in a blender with all the other ingredients (except the chicken) reserving a little coriander for garnish.
  2. Blend the mixture for a few seconds until well mixed and allow to cool slightly.
  3. Make 3 diagonal cuts across the chicken breasts, arrange in a dish and pour over half the coconut mixture. Cover and marinate in the fridge for at least 30 minutes.
  4. Preheat the grill to a medium setting. Arrange the chicken, skin-side down in a grill pan and spread over the marinade.
  5. Grill for 10-15 minutes, turning and basting occasionally. Allow slightly longer to cook the skin side of the chicken.
  6. While the chicken is cooking, heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 minutes. Do not boil as it may start to separate.
  7. Serve the chicken with the sauce and Thai Fragrant Rice, garnished with the reserved coriander.
Delicious served with a watercress, cucumber and pine nut salad.

Preparation Time: 20 minutes, plus 30 minutes marinating.
Cooking Time: Approximately 15 minutes
Serves: 4



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