I based this recipe on a video by Mark Weines I watched on Youtube (https://www.youtube.com/watch?v=JAr19X4Pxx4) on Coconut BBQ chicken. I have no idea the exact ingredients that go in the marinade, with the Thai version being grilled then dipped in the sauce before being grilled again a number of times, I created my own, simpler version using items that are easily accessible in supermarkets. It is likely not very authentic, for which I apologise to any Thai person who stumbles on it, however, it is creamy, nutty, spicy, salty and all around yummy.
Ingredients:
For the marinade
250 ml coconut cream
3 tbsp peanut butter
2 tbsp fish sauce or soy sauce/ tamari (if vegan)
3 finger chillies
6 garlic cloves
1 tbsp brown sugar
1 tsp ground coriander
1 tbsp fresh ginger, ground
1 tsp sesame oil
1 kg chicken breast, cut into even sized chunks
Method:
Place all the marinade ingredients into a blender and blitz into a smooth paste. Add a few tablespoons of cold water and blitz again to loosen the mixture a little. You are still looking for a fairly thick consistency that coats the chicken well.
Pour the marinade over the chopped chicken. Mix in and leave to marinade in the fridge for a few hours, but ideally overnight.
Take out of the fridge and put through skewers ready to cook in a BBQ. Cook the meat on a BBQ until done, ensuring you brush any leftover marinade over it regularly to keep and flavour in. Chicken breast tends to be dry, and brushing the marinade over it while cooking, ensures the meat remains moist and tender.
The marinade can be used for a vegetarian or vegan option using tofu or perhaps chunks of aubergine.
Have any left over? Use it in wraps or over rice for lunches.
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