Coconut and Lime Chicken Marinade
Serves 4
INGREDIENTS:
4 chicken thighs
For the coconut lime marinade:
4 tbsp chopped fresh coriander
200ml coconut milk
50ml extra virgin olive oil
2 limes, zested and juiced
1 tbsp red curry paste
1 tsp dried chilli flakes
Sea salt and freshly ground black pepper
METHOD:
1. Place the marinade ingredients in a large bowl, and whisk together. Spoon a third of the marinade in a small bowl and reserve for later.
2. Add the chicken to the larger bowl of marinade, and toss the meat so that it is completely coated. Cover and place in a fridge for 1 hour (you can leave this overnight if you want).
3. Remove the chicken from fridge at least 30 minutes before grilling.
4. Cook on a hot frying pan / griddle / BBQ for 5-7 minutes on each side, until cooked through.
5. Let the chicken rest for 5 minutes before slicing. Serve with reserved marinade drizzled over the chicken.
