RCI-MT.004.0281.001
Coconut chicken
On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends, where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take away and eat on a wonderful beach somewhere!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chicken legs1 unitbreast or wings - skin on is best - sufficient for the number of people you are cooking for.
- tin of coconut milk1 400 ml
- the zest and juice of a lime1 unit
- bunch of fresh mint1 unitchopped
- a large sprinkle of paprika1 unit
- 1 pinch
- knob of fresh ginger grated1 small
- cupful of basmati rice per person1 unit
- butter for the rice (optional)10 g
- 3 unit
Method
1
Stab the chicken in various places to a depth of about ½ inch so that they take on the taste from the marinade.
5 minutes
2
Mix all the contents of the marinade together in a dish and place the chicken into it so that the chicken is covered by the marinade. Leave - turning occasionally - for at least 3 hours, or overnight is possible (i.e.- the longer the better)
180 minutes
3
Place the chicken pieces on a barbecue, an electric grill or even in the oven, and cook until done, making sure, as they cook, you coat the chicken with plenty of the marinade as you go along. You should aim for a nice crispy skin.
40 minutes