Gai Gorlae- Thai Coconut Milk BBQ Chicken – Serves 4
This is a great way to get all the flavours of Thailand on your BBQ.
The Coconut Milk marinade is best if left on the chicken overnight in the fridge.
The aromatic flavours really penetrate the chicken and keep it so moist and tender while on the BBQ.
- 1 whole chicken cut into small portions ( or 2 kg of boneless chicken breast or thighs )
- 1 pack The Coconut Kitchen Thai Red Curry Paste or Thai Panang Curry Paste
- 1 tin The Coconut Kitchen Coconut Milk, full fat, 17-19%
- 1 teaspoon turmeric powder.
- 1 teaspoon cumin Powder
- One small thumb of fresh ginger, grated
- The juice of half a lime, squeezed
Method:
Combine all the marinade ingredients in a large bowl. Pierce the chicken portions with a fork so the marinade will penetrate. Then add the chicken into the bowl coat thoroughly with the marinade and cover.
leave to marinate in the fridge for two hours or ideally overnight.
You can skewer the chicken pieces on to skewers or if the portions are on the bone, then you can leave them as they are.
Grill over a low to medium heat barbecue and baste the pieces with the remaining marinade that you have left in the bowl while they cook.
Make sure the chicken is thoroughly cooked through before serving.
If the weather does not play ball, and you can always air fry or grill or oven fry the chicken, but fingers crossed the sun stays out!