BBQ Coconut Chicken

Posted by on 15th Dec, 2014 in Chicken | Comments Off on BBQ Coconut Chicken

BBQ Coconut Chicken

BBQ Coconut Chicken


  • 8 (1.8kg) chicken thigh cutlets, skin intact
  • 2 x 33g sachets goreng spice mix
  • 1 lemongrass stalk , cut into 3 pieces
  • 2 dried bay leaves
  • 3 cups Campbell's Real Stock Chicken
  • 270 ml coconut cream
  • Long red chillies , to serve


  1. Heat a large, heavy-based saucepan over medium-high heat. Add chicken, spice mix, lemongrass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
  2. Preheat a barbecue plate or chargrill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
  3. Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies. Serve.
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