South-east Asian Grilled Chicken

A fantastic Thai style dish. The coconut milk in this chicken marinade adds a lovely creamy contrast to the sharp heat of the chillies. Most definitely one of my favourite chicken marinades!


  • 500g/ 1lb chicken breasts
  • 2 sticks of lemon grass, finely chopped
  • Juice of 2 limes
  • 2 red chillies, chopped
  • 3 garlic cloves, crushed
  • 2.5 cm/ 1 inch piece of fresh root ginger, finely chopped
  • 2 tablespoons soft dark brown sugar
  • 2 tablesoons chopped fresh coriander
  • 150 ml/ quarter pint coconut milk


  1. Cut 3 diagonal slits in each chicken breast. Place the chicken in a shallow dish large enough to hold all the breasts in a single layer.
  2. To take the marinade, place all the ingredients in a food processor or blender and puree until smooth. Pour over the chicken, cover and leave to marinate for 1 – 4 hours (the longer the better).
  3. Grill or bake until the chicken is cooked through and the juices run clear.
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