Tamarind and coconut grilled chicken
Thigh cutlets are a great cut of chicken for a summer barbecue. I leave them on the bone but trim a little of the meat away from the bone so that they sit more flat on the barbecue and also cook more evenly. Rest the chicken well after grilling so that it stays moist.
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 (optional)
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
- 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.
- 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.
This is simply the best recipe, I’ve eaten it two nights in a row!
I didn’t try this recipe (yet!) but I miss your Youtube video’s. I hope you, family Liaw, and your team are doing well! 🙂
Any suggestions what else to serve this with? Quite salty just by itself with dipping sauce, lime and cucumber.
I am very interested in your collection of 3 different peppers. Could you let me know where I could purchase all three of them, please? I watched the repeat of this showbut could not get the name of the Indian pepper, could you please let me know? THANKS
Superb recipe if you enjoy food with a lot of taste. I add 3 teaspoons of garlic to the chicken marinade, chilli flakes, more brown sugar and lemon juice. For best results marinade for 12 – 24 hours. Make plenty of the dipping sauce as everyone goes mad for it.