Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
COCONUT CHICKEN
Give your grilled chicken a taste of the tropics with a coconut milk and lime marinade. Save half of the marinade to serve at the table with the finished chicken.
Yield: Serves 6.
July 02, 2019
COCONUT CHICKEN
Ingredients
- 1 cup well-stirred canned coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp grated lime peel*
- 1 tbsp fish sauce
- 1 tbsp grated fresh ginger
- 2 cloves garlic, finely chopped*
- 10 - 12 skinless chicken thighs
Directions
- To prepare marinade, combine all ingredients except chicken. Reserve half of marinade to serve with chicken; refrigerate. Pour remaining marinade into a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand for 30 minutes.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove chicken from marinade; discard marinade.
- Grill chicken over low heat on natural gas barbecue for 40 - 45 minutes or until chicken is cooked through. Serve chicken with reserved marinade.
Nutritional analysis per serving:
282 calories, 10.9 g fat, 42.9 g protein, 0.5 g carbohydrate, 0 g fibre, 266 mg sodium
*Ingredient not included in nutritional analysis.