Coconut and Thyme Barbecue Chicken

Name: Coconut and Thyme Barbecue Chicken
Yield: Serves 6
Ingredients: 2 red chillies, deseeded and finely shredded; leaves from 8 thyme sprigs, chopped; finely grated zest and juice of 2 limes; 2 tsp. white wine vinegar; 6 garlic cloves, crushed; 12 bone-in chicken thighs, skin left on; 2 tbsp. soft light brown sugar; 2 × 400 g cans coconut cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

I can’t resist the sweet, smoky taste of coconut cooked on the barbecue. This recipe is a winner. Just make sure you move the chicken further away from the coals after it has coloured on each side, so it cooks through but doesn’t burn. This can also be grilled.

Ingredients

12 bone-in chicken thighs, skin left on

Main course
Dinner
Gluten-free

Method

Put all the ingredients for the marinade, except the chillies, in a blender or food processor and whizz. Taste to check it has a good balance of sweetness and sourness. Adjust by adding a little more sugar or vinegar, if necessary. Stir in the chilli.
Pierce the chicken on the flesh side (not the skin side) with a sharp knife. Put the pieces in a dish and pour