Tamarind and coconut grilled chicken

By Adam Liaw
Serves  4
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FEATURED
Lilydale Free Range Chicken Butterflied Chimichurri Style

Ingredients

  • 6 Lilydale free range chicken thighs or thigh cutlets
  • 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

Method

  1. If using thigh cutlets, trim around the bone slightly so that the meat sits flat. Combine 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.
  2. Combine the ingredients for the dipping sauce and mix with 1-2 tbsp of cold water to form a thick saucy consistency.
  3. 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.

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