Thai chicken with coconut sauce

This chicken is made using thigh mea, which doesn't dry out on the barbecue

TAKES 20 min to make + at least 1hr marinating time
Per serving 544 kCal 43G Fat

2 x 480g (1lb 1oz) packs free-range chicken thighs
1 x 400g (14oz) can coconut milk
8 mint leaves, chopped
2tbsp fresh coriander (including stalks), chopped
2tsp lemon grass, chopped
1 large red chilli, finely chopped (optional)
1tsp fish sauce
Zest and juice of 1 lime
1tsp soft brown sugar

1 Cut the chicken into bite-sized pieces and put into a bowl with the rest of the ingredients. Mix, cover and marinate for at least 1hr, or overnight in the fridge.

2 Thread chicken pieces onto six skewers that have been soaked in water to prevent them from burning, and barbecue for 10 min, turning often. Keep the marinade.

3 To make the sauce, pour the marinade into a small pan and bring to the boil. Cook the marinade for at least 10 min to be sure you've cooked out the raw chicken juices. Serve in a dipping bowl with the skewers.

More barbecue recipes:

Prawns in lemon and garlic oil

Chinese-style ribs

Sausage burgers with sunblush tomatoes

Summer berry parcels

More Mains

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