Asian

Thai grilled chicken
1. 

200g block creamed coconut
300ml very hot water
3-4 cloves garlic, chopped
2-3 fresh green chillies, deseeded and chopped
1-2 level tsp ground ginger
2 level tsp caster sugar
3 tbsp light soy sauce
1 bunch corriander
1-2 limes, zest and juice
4 chicken breasts

Dice up the coconut and pour over the hot water to dissolve. Place in a blender with all the other ingredients (except the chicken of course) and blitz for a few seconds until well mixed, then allow to cool. Make 3 diagonal cuts in the chicken and pour over the marinade the refridgerate for at least 30 mins. Grill for 10-15mins, turning and basting occasionally. While the chicken is cooking, heat the remaining marinade and simmer gently for a couple mins - do not boil as it may separate. Serve with fragrant rice and coriander.

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