Coconut BBQ Chicken

Submitted by Miriam's Kitchen on May 3, 2012 - 3:40pm

Ingredients

4                      Chicken Breasts or Thighs
1 Tbsp              Olive Oil
1                      Large Onion, minced
1 Tbsp              Nutmeg, freshly grated
1 Tbsp              Coriander Seeds
1 can                Coconut Milk (creamy version)
1 Tbsp              Fresh Tarragon, chopped
1 Tbsp              Capers, minced
1 tsp                Salt
½ cup               Vegetable/Canola Oil

Directions

  1. Heat a medium pot over medium heat, add the olive oil and saute the onions until translucent.
  2. Add coriander seeds and nutmeg; stir for 2-3 minutes (you should smell fragrant/toasted coriander) and then add the coconut milk and simmer for 10 minutes. Add the tarragon, capers and salt, and stir 2-3 more minutes.
  3. Remove pot from heat, let cool and add vegetable/canola oil; pour over chicken in a bowl and cover and let marinate overnight.
  4. Before grilling, use tongs to remove the chicken from marinade and let some drip away; grill skin-side down first, carefully watching for flare-ups – you may need to move the chicken around.

Great with a side of ESCABECHE (pickled peppers). Enjoy!