Thai Grilled Chicken with Coconut Milk By Dapur Sinolin

Preparation time: 10 minutes

Cooking Time: 40 minutes

INGREDIENTS:

• 400 ml of coconut milk
• 5-6 cloves of garlic, finely chopped
• 1 tablespoon of brown sugar
• 1½ teaspoons of salt
• 1 tablespoon of fresh ginger or finely grated ginger paste
• 2 teaspoons of turmeric powder
• 1 teaspoon of cumin
• ½ teaspoon of coriander
• ¼ cup of fresh chopped coriander
• 2 chicken breasts
• LimeD

DIRECTION:

1. In a medium bowl, shake coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander, and coriander.
2. Place the chicken in a plastic bag, pour the marinade. Cover the bag and press until the spices coat the chicken evenly. Cool for 2 hours or up to 24 hours.
3. Heat the grill.
4. Remove the chicken from the marinade, leave the remaining soaking back into the bag.
5. Bake the chicken until cooked (time will depend on the thickness of the chicken – about 5-6 minutes per side for chicken breast)
6. Let the chicken rest for a few minutes before serving. Enjoy with a squeeze of lime juice.