Ingredients

1 tsp garlic, minced

1 tsp ginger, minced

1 tsp chilli, finely chopped or paste (adjust to taste)

1 lemongrass (white part only), finely chopped or paste

1 1/2 tsp coriander powder

3/4 tsp turmeric powder

1/2 tsp curry powder (any kind)

1 tbsp brown sugar

2 1/2 tbsp fish sauce (or substitute soy sauce)

3/4 cup full-fat coconut milk

750 g – 1 kg (1.5 – 2 lb) chicken thigh fillets, skinless and boneless

Oil for cooking

1/2 cup coconut milk (for sauce)

1 tbsp smooth peanut butter

2 tbsp Hoisin sauce

1 1/2 tbsp lime juice

1 garlic clove, minced

1/2 tsp chilli paste or fresh chilli (adjust to taste)

Finely chopped coriander/cilantro and extra chilli for garnish

Lime wedges, for serving

Instructions

Step 1: In a large bowl, combine garlic, ginger, chilli, lemongrass, coriander powder, turmeric, curry powder, brown sugar, fish sauce, and 3/4 cup coconut milk. Add the chicken thigh fillets and toss to coat thoroughly. Cover with cling wrap and refrigerate to marinate for 24 to 48 hours. Marinating is essential for the best flavor.

Step 2: When ready to cook, brush your BBQ grill with oil or heat 1 tablespoon of oil in a skillet over medium heat (use medium-low if your heat runs hot to prevent burning the marinade).

Step 3: Remove the chicken from the marinade, letting any excess drip off. Cook the first side for about 5 minutes until caramelized and golden. Flip and cook the other side for about 4 minutes until also caramelized.

Step 4: (If baking) Refer to note 4 in your original instructions for baking time and temperature.

Step 5: Transfer the cooked chicken to a serving plate. Cover loosely with foil and let it rest for 5 minutes. Garnish with chopped coriander and chilli if desired, and serve with lime wedges.

Step 6: To make the sauce, combine the 1/2 cup coconut milk, peanut butter, Hoisin sauce, lime juice, minced garlic, and chilli paste in a bowl. Microwave for 30 seconds, then stir well until smooth. Serve at room temperature or warm. The sauce will thicken as it cools.

Tips & Variations

If you can’t find fresh lemongrass, lemongrass paste works well and is easier to use.

Adjust the chilli level to your preference—more for heat, less for mild flavor.

Chicken thighs are recommended for juiciness, but chicken breasts can be used—watch cooking times as they may be shorter.

Serve with steamed jasmine rice or a fresh cucumber salad to balance the rich flavors.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken breasts or drumsticks, but thigh fillets are preferred for their tenderness and flavor. Adjust cooking time accordingly to ensure the meat is cooked through without drying out.

Is it necessary to marinate the chicken for 24-48 hours?

Marinating for at least 24 hours allows the flavors to deeply penetrate the chicken, creating a richer taste. If short on time, marinate for a minimum of 4 hours, but longer is better for this recipe.