Tamarind & Coconut Grilled Chicken

Name: Tamarind & Coconut Grilled Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 6 Lilydale free range chicken thighs; 1 tbsp tamarind puree; 200 ml coconut cream; 2 tbsp palm sugar; 1 tbsp fish sauce; 1 tbsp dark soy sauce; Â½ tsp salt; vegetable oil, to grill; lime wedges, to serve; cucumber, to serve; 1 tsp tamarind paste; 1 tsp chilli powder; 2 cloves garlic, grated; 1 tsp palm sugar; 1 coriander plant, finely minced; 2 tbsp fish sauce; 2 tbsp finely shredded coriander leaves

20 mins Prep

15 mins Cook

4 Serves

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6 Lilydale free range chicken thighs
1 tbsp tamarind puree
200 ml coconut cream
2 tbsp palm sugar
1 tbsp fish sauce
1 tbsp dark soy sauce
½ tsp salt
vegetable oil, to grill
lime wedges, to serve
cucumber, to serve

Dipping sauce

1 tsp tamarind paste
1 tsp chilli powder
2 cloves garlic, grated
1 tsp palm sugar
1 coriander plant, finely minced
2 tbsp fish sauce
2 tbsp finely shredded coriander leaves

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Combine the thigh fillets with the tamarind, coconut cream, palm sugar, fish sauce, dark soy sauce and salt and refrigerate to marinate for at least 2 hours but preferably overnight. Remove from the fridge 1 hour before grilling.
Combine the ingredients for the dipping sauce and mix with 1-2 tbsp of cold water to form a thick saucy consistency.
Heat a barbecue grill over medium heat and brush with vegetable oil. Grill the chicken thighs for about 8 minutes (boneless) or 10 minutes (cutlets with bone), turning occasionally, and rest for a few minutes before serving with the dipping sauce, lime wedges and slices of cucumber.