Ingredients
For the Marinade
- 1 kg chicken (legs, thighs, or breast pieces)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1–2 fresh red chilies, chopped
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- Salt and black pepper to taste
- 1 tablespoon oil
For Garnish
- Fresh coriander or parsley
- Lime wedges
- Toasted coconut flakes (optional)
Instructions
1. Prepare the Marinade
- In a large bowl, mix coconut milk, soy sauce, lime juice, garlic, ginger, chilies, paprika, turmeric, cumin, salt, pepper, and oil.
- Add chicken and coat well.
2. Marinate
- Cover and refrigerate for at least 2 hours.
- Overnight marination gives the best flavor.
3. Grill the Chicken
- Preheat grill or grill pan to medium-high heat.
- Lightly oil the grill.
- Grill chicken for about 6–8 minutes per side, depending on thickness.
- Baste with leftover marinade while grilling for extra flavor.
4. Check Doneness
- Chicken should reach an internal temperature of 75°C (165°F).
- The outside should be slightly charred and golden.
5. Serve
- Garnish with herbs, lime wedges, and toasted coconut flakes.
Tips
- Use chicken thighs for juicier results.
- Add honey for a sweet-spicy flavor balance.
- If you don’t have a grill, bake at 200°C for 30–35 minutes.
- Serve with coconut rice, naan, or grilled corn.
- For extra heat, add hot sauce or more chilies.
Serving Ideas
- With steamed jasmine rice
- Alongside fresh salad
- In wraps or sandwiches
- With garlic butter vegetables
